Directions:
- Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
- Remove meat from oven and cover with foil, allow to stand while making sauce.
- In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
- Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
- If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.16 Kcal (947 kJ) | ||
| Calories from fat | 47.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.22g | 8% | |
|---|---|---|---|
| Cholesterol | 92.12mg | 31% | |
| Sodium | 319.26mg | 13% | |
| Potassium | 645.17mg | 14% | |
| Total Carbs | 11.79g | 4% | |
| Sugars | 7.08g | 28% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 30.54g | 61% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 1.5mg | 9% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 112.39 Kcal (471 kJ) | ||
| Calories from fat | 23.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 8% | |
|---|---|---|---|
| Cholesterol | 45.78mg | 31% | |
| Sodium | 158.65mg | 13% | |
| Potassium | 320.6mg | 14% | |
| Total Carbs | 5.86g | 4% | |
| Sugars | 3.52g | 28% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 15.18g | 61% | |
| Vitamin C | 9.5mg | 32% | |
| Iron | 0.8mg | 9% | |
| Calcium | 8.7mg | 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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