Directions:
- In a large resealable bag, combine the first five ingredients. Add the pork; seal and turn to coat. Refrigerate for at least 2 hours. Drain and discard marinade.
- Line a shallow baking pan with foil and coat with cooking spray. Place tenderloins in pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.94 Kcal (682 kJ) | ||
| Calories from fat | 76.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 1380.11mg | 58% | |
| Potassium | 364.15mg | 8% | |
| Total Carbs | 2.46g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 18.58g | 37% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 144.57 Kcal (605 kJ) | ||
| Calories from fat | 68.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 13% | |
|---|---|---|---|
| Cholesterol | 43.59mg | 16% | |
| Sodium | 1224.48mg | 58% | |
| Potassium | 323.08mg | 8% | |
| Total Carbs | 2.18g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 16.49g | 37% | |
| Vitamin C | 3mg | 6% | |
| Iron | 1.1mg | 7% | |
| Calcium | 10mg | 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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