Directions:
- In a small bowl, combine the first seven ingredients; rub over tenderloin. Place in a large resealable plastic bag; seal and refrigerate overnight.
- Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 425° for 20-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
- Meanwhile, in a small bowl, combine the mayonnaise, lime juice and peel. Thinly slice pork; serve on toasted bread with a dollop of lime mayonnaise. Sprinkle with additional lime peel if desired. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.02 Kcal (410 kJ) | ||
| Calories from fat | 36.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 14.21mg | 5% | |
| Sodium | 87.76mg | 4% | |
| Potassium | 81.49mg | 2% | |
| Total Carbs | 9.5g | 3% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 1% | |
| Calcium | 2.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 225.44 Kcal (944 kJ) | ||
| Calories from fat | 83.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 6% | |
|---|---|---|---|
| Cholesterol | 32.68mg | 5% | |
| Sodium | 201.83mg | 4% | |
| Potassium | 187.41mg | 2% | |
| Total Carbs | 21.85g | 3% | |
| Sugars | 0.28g | 0% | |
| Dietary Fiber | 1.45g | 3% | |
| Protein | 12.35g | 11% | |
| Vitamin C | 0.6mg | 0% | |
| Iron | 0.6mg | 1% | |
| Calcium | 5.9mg | 0% | |
* 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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