Pork Tenderloin in a brown sugar glaze with capers and raisins
1. Cut Pork Tenderloin crosswise and either start making rice or whole wheat pasta to serve with the pork
2. Combine Pork Rub ingredients and rub evenly over pork
[ 1 Tbs Flour + 1 Tbs Brown Sugar + .5 tsp. salt + .5 tsp. cumin + .25 tsp ground cardamon + .125 tsp. ground red pepper]
3. Mix sauce ingredients, stir until sugar dissolves
[ 1 Tbs brown sugar + .25 cup raisins + .25 cup orange juice + 2 Tbs balsamic vinegar + 2 Tbs capers]
4. Heat 1 Tbs olive oil over med/high heat
5. Add pork. Cook 2 min.
6. Turn over pork and cook for 1 min.
7. Add sauce to cooking pork, Cook for 1 min. or until sauce thickens and pork is cook completely
8. Finish cooking the pasta or rice and serve together
Sometimes doubling the sauce recipe can be nice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 98 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 191.3mg | 7 % | |
Potassium 576.3mg | 15 % | |
Total Carbohydrate 25.5g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 24.8g | ||
Protein 24g | 34 % | |
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: 295
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