Directions:
- In a small bowl, combine the honey, butter, horseradish and mustard. Pour 1/3 cup marinade into a large resealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade from pork. In a large skillet, brown pork on all sides. Place on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 375° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.82 Kcal (1640 kJ) | ||
| Calories from fat | 136.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 23% | |
|---|---|---|---|
| Cholesterol | 141.07mg | 47% | |
| Sodium | 184.33mg | 8% | |
| Potassium | 738.69mg | 16% | |
| Total Carbs | 27.61g | 9% | |
| Sugars | 27.06g | 108% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 36.11g | 72% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 167.97 Kcal (703 kJ) | ||
| Calories from fat | 58.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 23% | |
|---|---|---|---|
| Cholesterol | 60.48mg | 47% | |
| Sodium | 79.02mg | 8% | |
| Potassium | 316.68mg | 16% | |
| Total Carbs | 11.83g | 9% | |
| Sugars | 11.6g | 108% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 15.48g | 72% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 10% | |
| Calcium | 10.1mg | 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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