Marinated Bbq Pork Tenderloin

Marinated Bbq Pork Tenderloin


1. Place tenderloins in large zip lock bag.

2. Mix all other ingredients together in a bowl and pour into bag.

3. Give a squeeze to cover tenderloins and refrigerate overnight.

4. Barbeque on med-low heat.

5. Baste with leftover marinade.

6. Will take about 20 minutes.

7. Remove, tent with foil and let meat rest for 10 minutes before cutting.

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Nutrition

NutrientQuantity
Total fats32.3471 g
Protein188.518 g
Carbohydrates6.6402 g
Energy1116.0418 kCal
Fatty acids, total saturated 18:3 undifferentiated0.2117 g
Water716.1707 g
Aspartic acid18.3909 g
Calcium, Ca103.6681 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c0.1269 g
Lutein + zeaxanthin125.4837 g
Fiber, total dietary1.0359 g
Carotene, beta141.6037 g
Niacin60.2233 mg
Hydroxyproline0.4805 g
Vitamin A, RAE15.605 g
Fatty acids, total trans-polyenoic0.1179 g
Arginine12.5119 g
Riboflavin3.0997 mg
Fatty acids, total polyunsaturated 15:00.0094 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.1513 g
Fatty acids, total saturated 20:10.1904 g
Glutamic acid29.9898 g
Sodium, Na474.5294 mg
Fatty acids, total saturated 16:1 undifferentiated0.6838 g
Total lipid (fat)32.3471 g
Manganese, Mn0.6991 mg
Fructose0.3412 g
Proline7.6175 g
Fatty acids, total saturated 16:06.6198 g
Fatty acids, total saturated 8:00.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c4.2016 g
Sucrose0.1317 g
Choline, total726.1798 mg
Fatty acids, total polyunsaturated 18:1 t0.2085 g
Sugars, total0.9041 g
Serine8.1235 g
Fatty acids, total saturated 10:00.0166 g
Fatty acids, total saturated 18:03.6794 g
Fatty acids, total saturated 20:4 undifferentiated0.4896 g
Vitamin B-67.081 mg
Selenium, Se275.8273 g
Ash9.6875 g
Vitamin D90.6669 IU
Fatty acids, total saturated 18:1 undifferentiated11.4427 g
Pantothenic acid7.7102 mg
Phenylalanine7.8967 g
Copper, Cu0.884 mg
Betaine27.4119 mg
Thiamin8.9327 mg
Methionine5.1674 g
Iron, Fe9.8298 mg
Carbohydrate, by difference6.6402 g
Phosphorus, P2226.8223 mg
Folate, total15.9543 g
Fatty acids, total polyunsaturated 18:2 t,t0.1179 g
Tocopherol, gamma0.4257 mg
Lycopene0.46 g
Alanine11.0176 g
Cholesterol589.3347 mg
Valine9.8197 g
Fatty acids, total polyunsaturated 20:3 undifferentiated0.0126 g
Fatty acids, total saturated 18:2 undifferentiated4.3714 g
Glycine8.4612 g
Carotene, alpha0.276 g
Glucose (dextrose)0.3079 g
Fatty acids, total saturated 14:00.3581 g
Zinc, Zn17.1682 mg
Isoleucine9.2392 g
Fatty acids, total saturated 12:00.0118 g
Fatty acids, total polyunsaturated5.2213 g
Fatty acids, total saturated 14:10.001 g
Leucine15.9993 g
Tocotrienol, alpha0.0195 mg
Vitamin A, IU332.4661 IU
Folate, DFE15.9543 g
Tryptophan1.9746 g
Vitamin C, total ascorbic acid16.6365 mg
Phytosterols3.844 mg
Galactose0.0082 g
Fatty acids, total polyunsaturated 18:1 c11.2316 g
Fatty acids, total saturated 20:00.0272 g
Fatty acids, total saturated 6:00.0003 g
Tyrosine7.1466 g
Vitamin B-124.7147 g
Vitamin K (phylloquinone)17.5762 g
Fatty acids, total saturated10.7963 g
Histidine8.1006 g
Fatty acids, total monounsaturated12.3178 g
Threonine8.4254 g
Folate, food15.9543 g
Fatty acids, total polyunsaturated 17:00.0725 g
Vitamin D (D2 + D3)2.72 g
Cryptoxanthin, beta2.6077 g
Vitamin D3 (cholecalciferol)2.72 g
Vitamin E (alpha-tocopherol)2.0896 mg
Fatty acids, total trans0.3264 g
Fatty acids, total trans-monoenoic0.2085 g
Magnesium, Mg260.7003 mg
Lysine17.3915 g
Potassium, K3717.7018 mg
Cystine2.1655 g
Fluoride, F0.7866 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Garlic2 cloves8.941.98360.03
Lemon juice2 tablespoons6.712.10450.0732
black pepper1 teaspoon5.7731.47080.075
Soya Sauce0.5 cup000
Basil2 teaspoons0.40630.04680.0113
tarragon3 teaspoons5.310.9040.1303
sage1 teaspoon000
chive1 tablespoon0.90.13050.0219
pork tenderloin2 1088.0025032.0054

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