Bbq Pork Tenderloin

1. Combine all the ingredients (except pork), whisk well.

2. Pour over the loin in a zip lock plastic bag or glass bowl.

3. Marinade in the fridge for at least 2 hours.

4. Remove loin from marinade, save marinade.

5. Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.

6. Heat any remaining marinade and serve over the pork.

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Nutrient	Quantity
Total fats	37.8325 g
Protein	127.7616 g
Carbohydrates	99.7374 g
Energy	1233.884 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6133 g
Water	675.8358 g
Aspartic acid	0.4431 g
Calcium, Ca	172.7113 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0006 g
Lutein + zeaxanthin	60.771 g
Fiber, total dietary	6.6009 g
Fatty acids, total saturated 22:0	0.0186 g
Carotene, beta	10.615 g
Niacin	0.5575 mg
Vitamin A, RAE	5.5745 g
Arginine	0.3554 g
Riboflavin	0.0911 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.1057 g
Glutamic acid	0.9281 g
Sodium, Na	3025.3724 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7168 g
Total lipid (fat)	37.8325 g
Manganese, Mn	0.9985 mg
Fructose	0.0026 g
Proline	0.2938 g
Fatty acids, total saturated 16:0	6.1775 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	26.3824 mg
Sugars, total	67.8902 g
Serine	0.207 g
Fatty acids, total saturated 10:0	0.0012 g
Fatty acids, total saturated 18:0	2.6298 g
Vitamin B-6	0.7655 mg
Selenium, Se	5.5759 g
Ash	17.8866 g
Fatty acids, total saturated 18:1 undifferentiated	19.1261 g
Pantothenic acid	0.7392 mg
Phenylalanine	0.1569 g
Copper, Cu	0.9079 mg
Betaine	0.1159 mg
Thiamin	0.1451 mg
Methionine	0.0527 g
Iron, Fe	9.9698 mg
Carbohydrate, by difference	99.7374 g
Phosphorus, P	139.8231 mg
Folate, total	59.8752 g
Tocopherol, gamma	0.1874 mg
Fatty acids, total saturated 22:1 undifferentiated	0.09 g
Lycopene	0.23 g
Alanine	0.2056 g
Cholesterol	309.1207 mg
Valine	0.2141 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	5.9127 g
Glycine	0.2269 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.2752 g
Zinc, Zn	11.0122 mg
Isoleucine	0.1979 g
Fatty acids, total saturated 12:0	0.0026 g
Fatty acids, total polyunsaturated	6.6011 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.2863 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	117.1165 IU
Folate, DFE	59.8752 g
Tryptophan	0.0531 g
Vitamin C, total ascorbic acid	36.0909 mg
Phytosterols	40.389 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.0574 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1315 g
Vitamin K (phylloquinone)	15.4325 g
Fatty acids, total saturated	9.3599 g
Histidine	0.083 g
Fatty acids, total monounsaturated	20.0707 g
Threonine	0.1783 g
Folate, food	59.8752 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Fatty acids, total polyunsaturated 24:0	0.0006 g
Cryptoxanthin, beta	1.7875 g
Vitamin E (alpha-tocopherol)	2.4865 mg
Fatty acids, total trans	0.0009 g
Magnesium, Mg	204.3134 mg
Lysine	0.2323 g
Potassium, K	4542.2996 mg
Fatty acids, total polyunsaturated 24:1 c	0.0051 g
Cystine	0.0087 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	3	13.41	2.9754	0.045
shallot	1	115.2	26.88	0.16
pork tenderloin	1.5	799.6818	31.1137	20.6304
apple juice concentrate	0.5 cup	116.8117	28.8511	0.2604
honey mustard	2 tablespoons	62.1	8.478	3