Directions:
- In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a meat thermometer reads 160° basting twice with reserved marinade.
- In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.49 Kcal (810 kJ) | ||
| Calories from fat | 21.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 1331.26mg | 55% | |
| Potassium | 315.5mg | 7% | |
| Total Carbs | 28.52g | 10% | |
| Sugars | 24.18g | 97% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 14.81g | 30% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 19.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.59 Kcal (580 kJ) | ||
| Calories from fat | 15.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 4% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 12% | |
| Sodium | 953.53mg | 55% | |
| Potassium | 225.98mg | 7% | |
| Total Carbs | 20.43g | 10% | |
| Sugars | 17.32g | 97% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 10.61g | 30% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.9mg | 7% | |
| Calcium | 13.8mg | 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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