Directions:
- Line two baking sheets with aluminum foil.
- Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
- Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
- Combine the remaining ingredients and brush over the meat.
- Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
- Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.85 Kcal (1214 kJ) | ||
| Calories from fat | 75.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 13% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 286.17mg | 12% | |
| Potassium | 884.21mg | 19% | |
| Total Carbs | 17.34g | 6% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 33.41g | 67% | |
| Vitamin C | 112.2mg | 187% | |
| Iron | 2.6mg | 14% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.56 Kcal (429 kJ) | ||
| Calories from fat | 26.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 13% | |
|---|---|---|---|
| Cholesterol | 34.77mg | 33% | |
| Sodium | 101.26mg | 12% | |
| Potassium | 312.87mg | 19% | |
| Total Carbs | 6.14g | 6% | |
| Sugars | 3.79g | 43% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 11.82g | 67% | |
| Vitamin C | 39.7mg | 187% | |
| Iron | 0.9mg | 14% | |
| Calcium | 14.3mg | 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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