Chinese-Barbecued Pork Tenderloin

1. Preheat oven to 400 degrees F. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture.

2. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin. Bake at 400 degrees for 10 minutes. Combine hoisin, orange juice, and sesame oil in a small bowl, brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160 degrees (slightly pink).

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Nutrient	Quantity
Total fats	16.5778 g
Protein	94.2661 g
Carbohydrates	14.5846 g
Energy	609.1324 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1022 g
Water	361.0523 g
Aspartic acid	9.1701 g
Calcium, Ca	39.0598 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	27.7945 g
Fiber, total dietary	0.4849 g
Carotene, beta	7.8409 g
Niacin	30.2261 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	1.7375 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.2365 g
Riboflavin	1.5673 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	14.948 g
Sodium, Na	496.0041 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3408 g
Total lipid (fat)	16.5778 g
Manganese, Mn	0.1108 mg
Fructose	0.0666 g
Proline	3.7924 g
Fatty acids, total saturated 16:0	3.349 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Sucrose	5.6736 g
Choline, total	363.7291 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	11.5055 g
Serine	4.0506 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	1.8589 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.4886 mg
Selenium, Se	137.7378 g
Ash	5.4679 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	5.8667 g
Pantothenic acid	3.8434 mg
Phenylalanine	3.9365 g
Copper, Cu	0.4341 mg
Betaine	13.606 mg
Thiamin	4.4666 mg
Methionine	2.5801 g
Iron, Fe	4.6365 mg
Carbohydrate, by difference	14.5846 g
Phosphorus, P	1110.7255 mg
Folate, total	8.4798 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.136 mg
Alanine	5.497 g
Cholesterol	295.1473 mg
Valine	4.8935 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.4071 g
Glycine	4.2177 g
Carotene, alpha	1.0706 g
Glucose (dextrose)	0.081 g
Fatty acids, total saturated 14:0	0.177 g
Zinc, Zn	8.5392 mg
Isoleucine	4.6074 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	2.8265 g
Leucine	7.9766 g
Vitamin A, IU	44.7455 IU
Folate, DFE	8.4798 g
Tryptophan	0.9841 g
Vitamin C, total ascorbic acid	8.3753 mg
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	3.564 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	0.1502 g
Fatty acids, total saturated	5.4487 g
Histidine	4.0444 g
Fatty acids, total monounsaturated	6.3025 g
Threonine	4.2039 g
Folate, food	8.4798 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Cryptoxanthin, beta	26.3512 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	1.051 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	128.5751 mg
Lysine	8.6831 g
Potassium, K	1840.8818 mg
Cystine	1.0798 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
red pepper	0 teaspoon	0.1562	0.0344	0.0017
cooking spray	0	0	0	0
pork tenderloin	1	544.0012	0	16.0027
dark sesame oil	0.5 teaspoon	0	0	0