Directions:
- Cobine all ingredients except tenderloins and chicken stock and spoon over tenderloins.
- Marinade for 1 hour at room temperature or in refrigerator overnight. Reserve marinade.
- Place tenderloins on a foil lined baking dish or cookie sheet and roast at 375 F (190C) for 30 to 35 minutes.
- Meanwhile combine reserved marinade with stock and boil for about 2 minutes.
- Slice tenderloins and spoon over when serving.
- Service with sticky rice and asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.23 Kcal (972 kJ) | ||
| Calories from fat | 53.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 98.86mg | 33% | |
| Sodium | 447mg | 19% | |
| Potassium | 718.55mg | 15% | |
| Total Carbs | 8.59g | 3% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 34.48g | 69% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 19.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 115.66 Kcal (484 kJ) | ||
| Calories from fat | 26.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 9% | |
|---|---|---|---|
| Cholesterol | 49.23mg | 33% | |
| Sodium | 222.62mg | 19% | |
| Potassium | 357.86mg | 15% | |
| Total Carbs | 4.28g | 3% | |
| Sugars | 3.23g | 26% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 17.17g | 69% | |
| Vitamin C | 3.1mg | 10% | |
| Iron | 0.9mg | 10% | |
| Calcium | 9.6mg | 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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