Directions:
- Preheat oven to 475°.
- In a bowl, combine 1/2 cup thawed orange juice concentrate, soy sauce, ginger, salt and pepper. Reserve 1/3 cup sauce for serving.
- Place remaining sauce in large self-sealing bag with the pork tenderloin. Remove as much air as possible from the bag and then seal. Refrigerate 10 minutes.
- Place pork on rack in roasting pan lined with heavy-duty foil; brush pork with some of the sauce remaining in bag. Roast 13 inutes; turn pork over and brush again. Roast 13 to 15 minutes longer or until internal temperature reaches 155°.
- Let stand 5 minutes before slicing. Serve with reserved sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.31 Kcal (910 kJ) | ||
| Calories from fat | 25.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 92.12mg | 31% | |
| Sodium | 654.64mg | 27% | |
| Potassium | 828.97mg | 18% | |
| Total Carbs | 14.26g | 5% | |
| Sugars | 13.34g | 53% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 31.49g | 63% | |
| Vitamin C | 49mg | 82% | |
| Iron | 1.6mg | 9% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.9 Kcal (485 kJ) | ||
| Calories from fat | 13.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 4% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 31% | |
| Sodium | 349.16mg | 27% | |
| Potassium | 442.14mg | 18% | |
| Total Carbs | 7.6g | 5% | |
| Sugars | 7.11g | 53% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 16.79g | 63% | |
| Vitamin C | 26.2mg | 82% | |
| Iron | 0.9mg | 9% | |
| Calcium | 11.1mg | 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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