A barbeque sauce with chinese and indonesian roots
1. Combine the garlic, ginger, black peppercorns, honey, soy sauce, sesame oil, chili flakes, garam masala, and ketchup in a bowl. Whisk thoroughly.
2. Place the tenderloins in a plastic zip-lock bag and add the marinade. Marinate for at least 3 hours in the refrigerator.
3. Preheat oven to 375.
4. Remove tenderloins from the marinade (reserving marinade) and place on a rack in a roasting pan. Tuck the thin "tail" end of each tenderloin under itself to form a roast of even thickness (tie with kitchen string, if necessary). Roast 20 minutes. Meanwhile, place remaining marinade in a sauce pan, bring to a boil, reduce heat and simmer.
5. Baste the tenderloins with the marinade (after the first 20 minutes of baking).
6. Roast for 25 to 30 minutes longer (basting twice more with the marinade during this time, if necessary), until a meat thermometer inserted in the center reads 155. Remove from the oven and let rest 5 to 10 minutes.
7. Slice the tenderloins across the grain into -inch-thick slices. Serve.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 6 | ||
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Calories: 288 | ||
Calories from Fat: 92 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 97.1mg | 30 % | |
Sodium 995.1mg | 34 % | |
Potassium 829.2mg | 22 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 15.6g | ||
Protein 32.8g | 47 % | |
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: 288
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