Directions:
- In a large saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate remaining sauce for another use.
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until partially cooked. Drain and set aside.
- Cut each tenderloin lengthwise into eight strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers, weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on each side. Baste with barbecue sauce. Continue turning and basting 10 minutes longer or until meat juices run clear and potatoes are tender. Yield: 8 servings (5 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.48 Kcal (1886 kJ) | ||
| Calories from fat | 70.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 52.1mg | 17% | |
| Sodium | 489.07mg | 20% | |
| Potassium | 1706.36mg | 36% | |
| Total Carbs | 80.32g | 27% | |
| Sugars | 44.25g | 177% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 17.54g | 35% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5mg | 28% | |
| Calcium | 107.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.28 Kcal (487 kJ) | ||
| Calories from fat | 18.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 12% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 17% | |
| Sodium | 126.24mg | 20% | |
| Potassium | 440.46mg | 36% | |
| Total Carbs | 20.73g | 27% | |
| Sugars | 11.42g | 177% | |
| Dietary Fiber | 1.54g | 24% | |
| Protein | 4.53g | 35% | |
| Vitamin C | 9.5mg | 62% | |
| Iron | 1.3mg | 28% | |
| Calcium | 27.6mg | 11% | |
* 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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