Directions:
- In a large resealable plastic bag, combine the soy sauce, sugar and ketchup. Add the pork tenderloin; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade. Place pork in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.3 Kcal (897 kJ) | ||
| Calories from fat | 41.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 2113.9mg | 88% | |
| Potassium | 528.77mg | 11% | |
| Total Carbs | 13.8g | 5% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 28.21g | 56% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 130.47 Kcal (546 kJ) | ||
| Calories from fat | 25.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 7% | |
|---|---|---|---|
| Cholesterol | 44.87mg | 25% | |
| Sodium | 1287.04mg | 88% | |
| Potassium | 321.94mg | 11% | |
| Total Carbs | 8.4g | 5% | |
| Sugars | 5.09g | 33% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 17.18g | 56% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1.2mg | 11% | |
| Calcium | 9.7mg | 2% | |
* 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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