Directions:
- In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1330.78 Kcal (5572 kJ) | ||
| Calories from fat | 416.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.29g | 71% | |
|---|---|---|---|
| Cholesterol | 589.55mg | 197% | |
| Sodium | 5511.64mg | 230% | |
| Potassium | 3881.17mg | 83% | |
| Total Carbs | 15.48g | 5% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 201g | 402% | |
| Vitamin C | 2mg | 3% | |
| Iron | 11.3mg | 63% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 127.75 Kcal (535 kJ) | ||
| Calories from fat | 39.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 71% | |
|---|---|---|---|
| Cholesterol | 56.59mg | 197% | |
| Sodium | 529.1mg | 230% | |
| Potassium | 372.58mg | 83% | |
| Total Carbs | 1.49g | 5% | |
| Sugars | 0.78g | 33% | |
| Dietary Fiber | 0.16g | 7% | |
| Protein | 19.3g | 402% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 1.1mg | 63% | |
| Calcium | 8.6mg | 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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