Directions:
- Rub tenderloin with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.
- Place tenderloin in a shallow pan. Bake, uncovered, at 425° for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
- In a small bowl, combine remaining ingredients. Serve with pork. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.38 Kcal (1735 kJ) | ||
| Calories from fat | 210.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.43g | 36% | |
|---|---|---|---|
| Cholesterol | 129.28mg | 43% | |
| Sodium | 967.94mg | 40% | |
| Potassium | 906.7mg | 19% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 41.17g | 82% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 157.42 Kcal (659 kJ) | ||
| Calories from fat | 80.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 36% | |
|---|---|---|---|
| Cholesterol | 49.11mg | 43% | |
| Sodium | 367.7mg | 40% | |
| Potassium | 344.44mg | 19% | |
| Total Carbs | 2.89g | 3% | |
| Sugars | 0.74g | 8% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 15.64g | 82% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.8mg | 12% | |
| Calcium | 26.4mg | 7% | |
* 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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