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Mustard Balsamic Roasted Pork Tenderloin – Nutritional Facts
Per Serving (Approx. 5⅓ oz Cooked Pork with Marinade, Based on a 2,000-Calorie Daily Diet)
| Nutrient | Amount (% DV) |
|---|---|
| Calories | 310 |
| Total Fat | 18g (23%) |
| Saturated Fat | 3g (15%) |
| Cholesterol | 75mg (25%) |
| Sodium | 360mg (16%) |
| Total Carbohydrate | 5g (2%) |
| Sugars | 3g |
| Protein | 29g (58%) |
| Iron | 1.1mg (6%) |
| Potassium | 460mg (10%) |
Mustard Balsamic Roasted Pork Tenderloin
Ingredients
- ¼ cup of whole grain mustard
- 2 tbsp of Dijon mustard
- 2 tbsp of brown sugar
- 2 tbsp finely minced cloves of garlic
- ¼ cup of balsamic vinegar
- ⅓ cup of olive oil
- 1 tbsp of soy sauce
- 1 tbsp of chopped fresh rosemary
- 2 Strauss Pork Tenderloins
- salt and pepper to taste
Makes 2 Pork Tenderloins
Instructions
- Preheat the oven to 425°.
- In a large bowl whisk together the mustards, brown sugar, garlic, vinegar, olive oil, soy sauce and rosemary until combined.
- Transfer the mixture to a plastic zip bag and submerge the tenderloins into the mixture and marinate for 30 minutes.
- Next, remove the pork tenderloins and add them on to a cookie sheet tray pan lined with parchment paper and season the top of the pork with salt and pepper.
- Roast in the oven at 425° for 20 to 25 minutes or until browned and cooked through out.
- Serve alongside vegetables and potatoes.
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