Directions:
- In a bowl, combine the first eight ingredients; set aside. Make a lengthwise cut three-quarters of the way through the tenderloin; open and flatten to 1/4-in. thickness. Spread pear mixture over tenderloin. Roll up from a long side; tuck in ends. Secure with toothpicks.
- Place tenderloin on a rack in a shallow roasting pan. Brush lightly with oil. Bake, uncovered, at 425° for 20-25 minutes or until a meat thermometer inserted into pork reads 155°. Brush with marmalade. Bake 5-10 minutes longer or until thermometer reads 160°-170°. Let stand for 5 minutes. Discard toothpicks and slice. Yield: 2-3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.82 Kcal (1896 kJ) | ||
| Calories from fat | 121.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 21% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 461.9mg | 19% | |
| Potassium | 1167.77mg | 25% | |
| Total Carbs | 31.61g | 11% | |
| Sugars | 21.06g | 84% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 50.57g | 101% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 124.43 Kcal (521 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 21% | |
|---|---|---|---|
| Cholesterol | 40.5mg | 49% | |
| Sodium | 126.92mg | 19% | |
| Potassium | 320.89mg | 25% | |
| Total Carbs | 8.69g | 11% | |
| Sugars | 5.79g | 84% | |
| Dietary Fiber | 1.28g | 19% | |
| Protein | 13.9g | 101% | |
| Vitamin C | 1.7mg | 11% | |
| Iron | 0.9mg | 18% | |
| Calcium | 17.9mg | 7% | |
* 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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