Directions:
- Trim fat from pork, and remove membrane on tenderloins using sharp knife.
- Cut meat into 6x1 1/2 chunks to facilitate marinating.
- Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
- Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
- Bake uncovered in a 350°F oven, for 30 minutes.
- Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
- Cut in thin slices, and serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.82 Kcal (1100 kJ) | ||
| Calories from fat | 49.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 9% | |
|---|---|---|---|
| Cholesterol | 110.84mg | 37% | |
| Sodium | 674.32mg | 28% | |
| Potassium | 733.56mg | 16% | |
| Total Carbs | 13.19g | 4% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 36.76g | 74% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 17.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 126.44 Kcal (529 kJ) | ||
| Calories from fat | 23.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 9% | |
|---|---|---|---|
| Cholesterol | 53.33mg | 37% | |
| Sodium | 324.41mg | 28% | |
| Potassium | 352.92mg | 16% | |
| Total Carbs | 6.35g | 4% | |
| Sugars | 3.46g | 29% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 17.68g | 74% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 11% | |
| Calcium | 8.4mg | 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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