Teriyaki Pork Tenderloin

1. Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).

2. Preheat oven to 450 degrees Fahrenheit.

3. Remove tenderloin from marinade, discarding leftover marinade.

4. Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.

5. Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

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Nutrient	Quantity
Total fats	16.8459 g
Protein	104.4192 g
Carbohydrates	17.8606 g
Energy	658.2862 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1146 g
Water	448.2708 g
Aspartic acid	10.1013 g
Calcium, Ca	89.3751 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	103.44 g
Fiber, total dietary	1.419 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	288.15 g
Niacin	32.8808 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	24 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.8407 g
Riboflavin	1.7465 mg
Fatty acids, total polyunsaturated 15:0	0.0047 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.075 g
Fatty acids, total saturated 20:1	0.0956 g
Glutamic acid	16.989 g
Sodium, Na	7244.9189 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3415 g
Total lipid (fat)	16.8459 g
Manganese, Mn	1.4492 mg
Fructose	0.3543 g
Proline	4.4194 g
Fatty acids, total saturated 16:0	3.3759 g
Fatty acids, total saturated 8:0	0.0004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.1041 g
Sucrose	8.6571 g
Choline, total	387.787 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	9.843 g
Serine	4.5514 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	1.8428 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.7176 mg
Selenium, Se	138.6338 g
Ash	24.1644 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	5.8191 g
Pantothenic acid	4.2317 mg
Phenylalanine	4.3932 g
Copper, Cu	0.4888 mg
Betaine	51.604 mg
Thiamin	4.5049 mg
Methionine	2.7063 g
Iron, Fe	6.4582 mg
Carbohydrate, by difference	17.8606 g
Phosphorus, P	1323.2425 mg
Folate, total	22.29 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.136 mg
Alanine	5.8751 g
Cholesterol	294.6673 mg
Valine	5.3279 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.4756 g
Glycine	4.6033 g
Glucose (dextrose)	0.7008 g
Fatty acids, total saturated 14:0	0.1786 g
Zinc, Zn	9.6685 mg
Isoleucine	5.021 g
Fatty acids, total saturated 12:0	0.0072 g
Fatty acids, total polyunsaturated	2.9074 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	8.6725 g
Vitamin A, IU	489.3367 IU
Folate, DFE	22.29 g
Tryptophan	1.1088 g
Vitamin C, total ascorbic acid	2.844 mg
Phytosterols	0.9 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	5.6099 g
Fatty acids, total saturated 20:0	0.0138 g
Tyrosine	3.8779 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	18.813 g
Fatty acids, total saturated	5.4723 g
Histidine	4.2707 g
Fatty acids, total monounsaturated	6.267 g
Threonine	4.5548 g
Folate, food	22.29 g
Fatty acids, total polyunsaturated 17:0	0.0364 g
Vitamin D (D2 + D3)	1.36 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	1.0405 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	222.8103 mg
Lysine	9.1788 g
Potassium, K	2404.209 mg
Cystine	1.2318 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 tablespoon	4.8	1.0662	0.045
Brown sugar	1 tablespoon	34.2	8.8281	0
Soy sauce	0.5 cup	67.575	6.2857	0.7268
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	2 tablespoons	3.24	0.6888	0.0564
sherry	0.25 cup	0	0	0
pork tenderloin	1	544.0012	0	16.0027