Directions:
- Mix syrup, dijon mustard, vinegar and soy sauce to make the glaze.
- Season tenderloin with salt and pepper in a shallow pan and cover with the glaze.
- Surround pork with the vegetables.
- Baste frequently with the sauce.
- Bake until internal temperature reaches
- 160 degrees.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.33 Kcal (1936 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 122.82mg | 41% | |
| Sodium | 609.06mg | 25% | |
| Potassium | 1904.71mg | 41% | |
| Total Carbs | 60.31g | 20% | |
| Sugars | 29.67g | 119% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 44.95g | 90% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.9mg | 22% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 93.27 Kcal (391 kJ) | ||
| Calories from fat | 7.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 6% | |
|---|---|---|---|
| Cholesterol | 24.78mg | 41% | |
| Sodium | 122.87mg | 25% | |
| Potassium | 384.26mg | 41% | |
| Total Carbs | 12.17g | 20% | |
| Sugars | 5.99g | 119% | |
| Dietary Fiber | 1.23g | 24% | |
| Protein | 9.07g | 90% | |
| Vitamin C | 4.2mg | 34% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.8mg | 22% | |
| Calcium | 18.9mg | 9% | |
* 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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