Directions:
- Place the pork in a non-reactive container or plastic bag.
- In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
- Pour the marinade over the pork, coating all surfaces.
- Cover and refrigerate for 2 hours and as much as overnight.
- Return to room temperature before cooking.
- Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
- Oven method: Roast the pork in a 400F oven for 20-25 minutes.
- Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.03 Kcal (586 kJ) | ||
| Calories from fat | 26.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Cholesterol | 32.25mg | 11% | |
| Sodium | 41.59mg | 2% | |
| Potassium | 270.54mg | 6% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.47 Kcal (550 kJ) | ||
| Calories from fat | 24.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 5% | |
|---|---|---|---|
| Cholesterol | 30.28mg | 11% | |
| Sodium | 39.05mg | 2% | |
| Potassium | 254mg | 6% | |
| Total Carbs | 11.49g | 4% | |
| Sugars | 7.9g | 34% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 10.2g | 22% | |
| Vitamin C | 10.2mg | 18% | |
| Iron | 1.1mg | 6% | |
| Calcium | 33.3mg | 4% | |
* 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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