Easter Pork Tenderloin
by russ02
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INGREDIENTS
- 1/2 cup maple syrup
- 1 tsp dry mustard
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 2 pound pork tenderloin ; trimmed
INSTRUCTIONS
In a large zip close bag, combine syrup, mustard, cloves, ginger, salt, cinnamon, and pepper. Cut tenderloin(s) in half width wise. Add tenderloins to bag, squeeze all air and seal bag. Turn to coat tenderloin. Place bag on plate and refrigerate on bottom shelf, turning occasionally, at least 2 hours or overnight.
Broil 5" from heat until pork reaches internal temperature of 160F (approx 6 min per side). Let stand 5 min before slicing.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (160g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 203 | ||
| Calories from Fat: 50 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.6g | 7 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 98.3mg | 30 % | |
| Sodium 467.3mg | 16 % | |
| Potassium 616.7mg | 16 % | |
| Total Carbohydrate 5g | 1 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 4.8g | ||
| Protein 31.4g | 45 % | |
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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. |
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Calories per serving: 203
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