Try this Barbecued Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionPut barbecue sauce in a small bowl or plastic bag and add the tenderloins. Refrigerate and marinate for 2 hours to overnight. Let come to room temperature before cooking. Preheat oven to 400. Remove the tenderloins from the marinade and pat dry. Rub all over with salt and pepper. (Keep extra marinade for sauce.) Roast for about 40 minutes. They are done when a meat thermometer reads 135-155 and the meat is pale pink in the center. Let rest 10 minutes before cutting.
For sauce, pour reserved marinade into small pan over medium heat and boil for about 3 minutes to kill bacteria. Pour sauce over meat, or put it in a separate bowl to pass.
Option: add rosemary, mint or garlic to marinade.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 303 | ||
Calories from Fat: 80 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 164.1mg | 50 % | |
Sodium 140.5mg | 5 % | |
Potassium 992.3mg | 26 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 52.1g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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