Chai Sui Roast Pork

1. in a bowl mix together all ingredients.

2. spoon sauce over pork and let rest at room temperature for 1 hour.

3. preheat oven to 400*F.

4. put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.

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Nutrient	Quantity
Total fats	56.5027 g
Protein	93.6459 g
Carbohydrates	26.4843 g
Energy	1004.6212 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0725 g
Water	340.2266 g
Aspartic acid	9.1574 g
Calcium, Ca	49.6101 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Fatty acids, total saturated 22:0	1.134 g
Niacin	29.9951 mg
Hydroxyproline	0.2403 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.2288 g
Riboflavin	1.5277 mg
Tocopherol, beta	0.1863 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0725 g
Fatty acids, total saturated 20:1	0.6217 g
Glutamic acid	14.9419 g
Sodium, Na	243.2939 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3805 g
Total lipid (fat)	56.5027 g
Manganese, Mn	0.0808 mg
Fructose	0.2997 g
Proline	3.7853 g
Fatty acids, total saturated 16:0	7.1342 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Sucrose	25.5312 g
Choline, total	361.969 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	26.1954 g
Serine	4.0483 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	2.7225 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.4791 mg
Selenium, Se	137.6843 g
Ash	4.7002 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	23.8515 g
Pantothenic acid	3.83 mg
Phenylalanine	3.9349 g
Copper, Cu	0.4162 mg
Betaine	13.627 mg
Thiamin	4.4517 mg
Methionine	2.5795 g
Iron, Fe	4.6012 mg
Carbohydrate, by difference	26.4843 g
Phosphorus, P	1102.6825 mg
Folate, total	0.27 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	6.5796 mg
Alanine	5.4944 g
Cholesterol	294.6673 mg
Valine	4.8915 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	15.1179 g
Glycine	4.216 g
Glucose (dextrose)	0.3645 g
Fatty acids, total saturated 14:0	0.2173 g
Zinc, Zn	8.4896 mg
Isoleucine	4.6059 g
Tocopherol, delta	0.5549 mg
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	15.5077 g
Leucine	7.9742 g
Vitamin A, IU	9.0667 IU
Folate, DFE	0.27 g
Tryptophan	0.9837 g
Phytosterols	83.835 mg
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.5806 g
Tyrosine	3.5632 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	0.2835 g
Fatty acids, total saturated	12.1984 g
Histidine	4.0437 g
Fatty acids, total monounsaturated	24.8537 g
Threonine	4.2024 g
Folate, food	0.27 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Fatty acids, total polyunsaturated 24:0	0.3645 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	7.3517 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	124.8303 mg
Lysine	8.6814 g
Potassium, K	1817.514 mg
Cystine	1.0789 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	3 tablespoons	102.6	26.4843	0
Rice wine	2 tablespoons	0	0	0
peanut oil	3 tablespoons	358.02	0	40.5
pork tenderloin	1 lb	544.0012	0	16.0027
dark soy sauce	2 tablespoons	0	0	0
yellow bean paste	1 tablespoon	0	0	0
red tofu	2 tablespoons	0	0	0