Directions:
- Butterfly tenderloin by cutting, lengthwise 3/4 of the way through, being careful not to cut completely through.
- Open tenderloins; place in resealable food storage plastic bag or shallow non-metal dish.
- In a small bowl, combine all remaining ingredients; mix well.
- Pour over tenderloins; turn to coat.
- Seal bag or cover dish; let stand at room temperature for 10 minutes ot marinate.
- Line a 13 by 9-inch pan with tin foil.
- Place tenderloins cut side up in foil-lined pan.
- Broil 4-6 inches from heat for 12-15 minutes or until pork is no longer pink in center. Turn once. Cut into serving size pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.89 Kcal (803 kJ) | ||
| Calories from fat | 47.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 274.41mg | 11% | |
| Potassium | 609.51mg | 13% | |
| Total Carbs | 1.83g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 31.81g | 64% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.5mg | 9% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 116.07 Kcal (486 kJ) | ||
| Calories from fat | 28.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 8% | |
|---|---|---|---|
| Cholesterol | 59.44mg | 33% | |
| Sodium | 165.98mg | 11% | |
| Potassium | 368.68mg | 13% | |
| Total Carbs | 1.11g | 1% | |
| Sugars | 0.82g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 19.24g | 64% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.9mg | 9% | |
| Calcium | 6.1mg | 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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