Directions:
- Bring first 6 ingredients to a boil in large saucepan over medium-high heat. Reduce heat to low, and simmer 30 minutes. Reserve 1 cup mixture.
- Grill pork, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloin registers 155°, basting often with remaining vinegar mixture. Remove from grill, and let stand 10 minutes or until temperature registers 160°. Serve with reserved 1 cup vinegar mixture.
- Note: For testing purposes only, we used Texas Pete Hot Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1375.14 Kcal (5757 kJ) | ||
| Calories from fat | 333.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.09g | 57% | |
|---|---|---|---|
| Cholesterol | 589.55mg | 197% | |
| Sodium | 1375.61mg | 57% | |
| Potassium | 3802.51mg | 81% | |
| Total Carbs | 37.56g | 13% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 194.31g | 389% | |
| Vitamin C | 38.3mg | 64% | |
| Iron | 10.6mg | 59% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.65 Kcal (333 kJ) | ||
| Calories from fat | 19.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 57% | |
|---|---|---|---|
| Cholesterol | 34.15mg | 197% | |
| Sodium | 79.68mg | 57% | |
| Potassium | 220.24mg | 81% | |
| Total Carbs | 2.18g | 13% | |
| Sugars | 0.27g | 18% | |
| Dietary Fiber | 0.16g | 11% | |
| Protein | 11.25g | 389% | |
| Vitamin C | 2.2mg | 64% | |
| Iron | 0.6mg | 59% | |
| Calcium | 5.3mg | 9% | |
* 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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