Pork Tenderloin in Bourbon-Dijon Glaze Recipe

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Pork Tenderloin in Bourbon-Dijon Glaze
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Ingredients:

Directions:

  1. Mix all marinade ingredients in gallon size Ziploc bag.
  2. Reserve small amount (in the refrigerator)for basting.
  3. Add pork to bag and refrigerate overnight.
  4. Preheat oven to 325.
  5. Heat oil in large nonstick skillet over high heat until hot.
  6. Add meat and sear on all sides.
  7. Discard used marinade.
  8. Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
  9. Add enough water to cover bottom of dish with about 1/4 inch of water.
  10. Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
  11. Finish cooking uncovered until temperature reaches 160 degrees.
  12. Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.91 Kcal (1377 kJ)
Calories from fat 129.58 Kcal
% Daily Value*
Total Fat 14.4g 22%
Cholesterol 100.36mg 33%
Sodium 794mg 33%
Potassium 739.19mg 16%
Total Carbs 9.42g 3%
Sugars 7.35g 29%
Dietary Fiber 0.8g 3%
Protein 37.43g 75%
Vitamin C 3.1mg 5%
Iron 2.5mg 14%
Calcium 58.8mg 6%
Amount Per 100 g
Calories 150.64 Kcal (631 kJ)
Calories from fat 59.35 Kcal
% Daily Value*
Total Fat 6.59g 22%
Cholesterol 45.97mg 33%
Sodium 363.66mg 33%
Potassium 338.56mg 16%
Total Carbs 4.32g 3%
Sugars 3.37g 29%
Dietary Fiber 0.37g 3%
Protein 17.14g 75%
Vitamin C 1.4mg 5%
Iron 1.2mg 14%
Calcium 26.9mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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