Directions:
- Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.
- Combine wine and next 4 ingredients in a zip-top plastic freezer bag; add pork and 1/2 tsp. pepper. Seal and chill 24 hours, turning occasionally.
- Remove pork tenderloin from marinade, discarding marinade. Pat dry, and sprinkle evenly with salt and remaining 1/2 tsp. pepper. Dredge in flour. Place pork on a lightly greased rack in a broiler pan; coat pork evenly with cooking spray.
- Broil 5 1/2 inches from heat 27 to 30 minutes or until pork is browned and a meat thermometer inserted in thickest portion registers 150°, turning pork occasionally. Let stand 10 minutes.
- Note: Pork tenderloin may be frozen raw in marinade up to 1 month. Thaw in refrigerator 2 days or until completely thawed. Proceed as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1656.51 Kcal (6935 kJ) | ||
| Calories from fat | 214.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.84g | 37% | |
|---|---|---|---|
| Cholesterol | 663.24mg | 221% | |
| Sodium | 4908.79mg | 205% | |
| Potassium | 4591.16mg | 98% | |
| Total Carbs | 60.47g | 20% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 222.25g | 445% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 11.5mg | 64% | |
| Calcium | 125.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 100.02 Kcal (419 kJ) | ||
| Calories from fat | 12.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 37% | |
|---|---|---|---|
| Cholesterol | 40.05mg | 221% | |
| Sodium | 296.41mg | 205% | |
| Potassium | 277.23mg | 98% | |
| Total Carbs | 3.65g | 20% | |
| Sugars | 0.18g | 12% | |
| Dietary Fiber | 0.23g | 15% | |
| Protein | 13.42g | 445% | |
| Vitamin C | 1.3mg | 35% | |
| Iron | 0.7mg | 64% | |
| Calcium | 7.6mg | 13% | |
* 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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