Ingredients:
- 2 pork tenderloin , trimmed of fat and the membrane removed (about 12 oz each)
- 4 oranges, peeled and sliced crossways
- 1/2 tsp ground cloves
Directions:
- Make the Escabeche Sauce by mixing the all the ingredients.
- Spread evenly over the pork Tenderloins.
- (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
- Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
- Roast in a 450F degrees oven.
- Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
- Do not over cook or it will be dry.
- Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.49 Kcal (291 kJ) | ||
| Calories from fat | 11.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 2% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 12% | |
| Sodium | 31.26mg | 1% | |
| Potassium | 254.29mg | 5% | |
| Total Carbs | 1.66g | 1% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 12.16g | 24% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 107.11 Kcal (448 kJ) | ||
| Calories from fat | 17.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 2% | |
|---|---|---|---|
| Cholesterol | 56.81mg | 12% | |
| Sodium | 48.19mg | 1% | |
| Potassium | 391.97mg | 5% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 0.39g | 1% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 18.74g | 24% | |
| Vitamin C | 3.6mg | 4% | |
| Iron | 1.3mg | 5% | |
| Calcium | 26.2mg | 2% | |
* 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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