Directions:
- In a small bowl, combine the first eight ingredients. Transfer to a small spice jar. Store in a cool dry place for up to 2 months. Yield: 3 batches (3 tablespoons total).
- To prepare pork tenderloin: Brush pork with oil; rub with 1 tablespoon seasoning mix. Cover and refrigerate at least 2 hours or overnight.
- Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings per batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.2 Kcal (227 kJ) | ||
| Calories from fat | 17.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Cholesterol | 24.56mg | 8% | |
| Sodium | 200.7mg | 8% | |
| Potassium | 160.27mg | 3% | |
| Total Carbs | 0.61g | 0% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 8.01g | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 5.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 130.77 Kcal (548 kJ) | ||
| Calories from fat | 42.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 3% | |
|---|---|---|---|
| Cholesterol | 59.26mg | 8% | |
| Sodium | 484.21mg | 8% | |
| Potassium | 386.67mg | 3% | |
| Total Carbs | 1.47g | 0% | |
| Sugars | 0.68g | 1% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 19.32g | 16% | |
| Iron | 1.2mg | 3% | |
| Calcium | 12.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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