Chinese Barbecue Pork Tenderloin

1. Heat oven to 400 degrees/.

2. Trim fat from pork.

3. Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture.

4. Place pork on a rack coated with cooking spray in a foil-lined broiling pan.

5. Bake for 10 minutes.

6. Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees.

7. Remove from oven; tent with foild and let stand 5 minutes before slicing.

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Nutrient	Quantity
Total fats	16.615 g
Protein	94.2858 g
Carbohydrates	14.6776 g
Energy	609.6917 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1037 g
Water	360.7266 g
Aspartic acid	9.169 g
Calcium, Ca	39.3381 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	54.6282 g
Fiber, total dietary	0.5402 g
Carotene, beta	54.895 g
Niacin	30.2408 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	6.2322 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.2361 g
Riboflavin	1.5691 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	0.0952 g
Glutamic acid	14.947 g
Sodium, Na	496.0364 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3413 g
Total lipid (fat)	16.615 g
Manganese, Mn	0.1146 mg
Fructose	0.0666 g
Proline	3.7921 g
Fatty acids, total saturated 16:0	3.3542 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Sucrose	5.6736 g
Choline, total	363.8024 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	11.5081 g
Serine	4.0503 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.86 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.4921 mg
Selenium, Se	137.7556 g
Ash	5.4781 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	5.8722 g
Pantothenic acid	3.8426 mg
Phenylalanine	3.9363 g
Copper, Cu	0.4344 mg
Betaine	13.606 mg
Thiamin	4.467 mg
Methionine	2.58 g
Iron, Fe	4.6501 mg
Carbohydrate, by difference	14.6776 g
Phosphorus, P	1111.2167 mg
Folate, total	8.6285 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.136 mg
Alanine	5.4967 g
Cholesterol	295.1473 mg
Valine	4.8932 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.4235 g
Glycine	4.2174 g
Carotene, alpha	0.93 g
Glucose (dextrose)	0.081 g
Fatty acids, total saturated 14:0	0.1772 g
Zinc, Zn	8.5438 mg
Isoleucine	4.6071 g
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	2.8444 g
Leucine	7.9762 g
Vitamin A, IU	134.6492 IU
Folate, DFE	8.6285 g
Tryptophan	0.984 g
Vitamin C, total ascorbic acid	7.9859 mg
Phytosterols	0.1868 mg
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	3.5638 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	0.2762 g
Fatty acids, total saturated	5.4558 g
Histidine	4.0442 g
Fatty acids, total monounsaturated	6.3086 g
Threonine	4.2036 g
Folate, food	8.6285 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Cryptoxanthin, beta	40.262 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	1.1154 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	128.8273 mg
Lysine	8.6828 g
Potassium, K	1844.1555 mg
Cystine	1.0797 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	1 tablespoon	6.975	1.612	0.031
Salt	0.25 teaspoon	0	0	0
Brown sugar	2 teaspoons	22.8	5.8854	0
Five spice powder	0.5 teaspoon	0	0	0
Hoisin sauce	1 tablespoon	35.2	7.0528	0.5424
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
pork tenderloin	1 lb	544.0012	0	16.0027
dark sesame oil	0.5 teaspoon	0	0	0