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Ingredientes
- 2 Tbsp. ketchup
- 2 Tbsp. hoisin sauce
- 1 Tbsp. rice wine vinegar
- 2 tsp grated orange peel
- 1 tsp chili sauce
- 1 tsp sesame oil
- 1/2 Tbsp. soy sauce
- 1 1/2 tsp curry pwdr
- 2 lb pork tenderloin
Direcciones
- In a medium bowl, whisk together the ketchup, hoisin sauce, vinegar, orange zest, chili sauce, sesame oil, soy sauce, and curry. Add in the tenderloins to the bowl and turn to coat well. Cover and chill for 3 hrs or possibly as long as 8 hrs. Lightly brush cooking grate with vegetable oil. Remove the tenderloins from the marinade and grill indirectly over medium heat, turning once, till the center is barely pink (internal temperature should be 155 degrees F to 160 degrees F) 20 to 30 min. Remove tenderloins from grill and carve into thick slices.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 56 | 20% |
| Total Fat 6.21g | 8% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 140mg | 47% |
| Sodium 448mg | 19% |
| Potassium 920mg | 26% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.0g | 3% |
| Protein 45.78g | 73% |
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