Spicy Pork Tenderloin

1. Place tenderloins in plastic bag.

2. Combine remaining ingredients in a small bowl; rub over tenderloins.

3. Refrigerate 6 hours or overnight.

4. Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.

5. Cover with foil and let rest for 10 minutes before slicing.

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Nutrient	Quantity
Total fats	76.9996 g
Protein	180.7937 g
Carbohydrates	5.6062 g
Energy	1469.5169 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7274 g
Water	729.9118 g
Aspartic acid	0.1396 g
Calcium, Ca	1142.6783 mg
Lutein + zeaxanthin	1093.4765 g
Fiber, total dietary	2.1759 g
Fatty acids, total saturated 22:0	0.0934 g
Carotene, beta	1081.1855 g
Niacin	10.4409 mg
Vitamin A, RAE	366.8633 g
Arginine	0.0791 g
Riboflavin	1.4088 mg
Tocopherol, beta	0.0832 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0185 g
Fatty acids, total saturated 20:1	0.2247 g
Glutamic acid	0.1439 g
Sodium, Na	629.1297 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0429 g
Total lipid (fat)	76.9996 g
Manganese, Mn	0.3269 mg
Fructose	0.1011 g
Proline	0.1085 g
Fatty acids, total saturated 16:0	9.0192 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0276 g
Choline, total	594.3099 mg
Sugars, total	0.4004 g
Serine	0.0491 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	1.7477 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.2271 mg
Selenium, Se	153.3814 g
Ash	11.6007 g
Fatty acids, total saturated 18:1 undifferentiated	52.067 g
Pantothenic acid	0.1605 mg
Phenylalanine	0.0533 g
Copper, Cu	2.3397 mg
Betaine	0.4008 mg
Thiamin	1.1213 mg
Retinol	272.0006 g
Methionine	0.0169 g
Iron, Fe	15.2363 mg
Carbohydrate, by difference	5.6062 g
Phosphorus, P	1658.2262 mg
Folate, total	165.581 g
Tocopherol, gamma	1.2439 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.115 g
Alanine	0.06 g
Cholesterol	453.3344 mg
Valine	0.0688 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	7.4672 g
Glycine	0.0574 g
Carotene, alpha	7.3115 g
Glucose (dextrose)	0.0696 g
Fatty acids, total saturated 14:0	0.023 g
Zinc, Zn	9.4187 mg
Isoleucine	0.0499 g
Tocopherol, delta	0.0213 mg
Fatty acids, total saturated 12:0	0.0065 g
Fatty acids, total polyunsaturated	9.2841 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.001 mg
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0841 g
Tocotrienol, alpha	0.0503 mg
Vitamin A, IU	2805.0969 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	165.581 g
Tryptophan	0.0165 g
Vitamin C, total ascorbic acid	22.1323 mg
Phytosterols	167.0085 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0363 g
Fatty acids, total saturated 20:0	0.2986 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0314 g
Vitamin B-12	9.0667 g
Vitamin K (phylloquinone)	304.6519 g
Fatty acids, total saturated	11.2128 g
Histidine	0.0235 g
Fatty acids, total monounsaturated	53.4257 g
Threonine	0.0427 g
Folate, food	165.581 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	71.4228 g
Vitamin E (alpha-tocopherol)	15.6897 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	199.9344 mg
Lysine	0.0646 g
Potassium, K	2261.3688 mg
Cystine	0.012 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
Olive oil	0.33 cup	636.48	0	72
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Rosemary	1.5 1/2	1.3755	0.2173	0.0615
Parsley	0.25 cup	5.4	0.9495	0.1185
Oregano	2 teaspoons	5.3	1.3784	0.0856
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
pork tenderloin each	2 pound	806.9352	0	4.5333