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Ingredients
- 1/3 c. Vegetable oil
- 1/4 c. Dry sherry
- 3 Tbsp. Reduced sodium soy sauce
- 3 Tbsp. Light or possibly dark brown sugar
- 1 tsp Grated lime zest
- 3 Tbsp. Fresh lime juice
- 3 x Garlic cloves, chopped
- 1 Tbsp. Chopped fresh cilantro
- 2 x 3/4-to-1 lb. pork tenderloins Salt and freshly grnd black pepper
Directions
- In a shallow nonreactive dish, combine all the marinade ingredients. Add in the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hrs, or possibly overnight.
- Preheat the oven to 425 degrees. Remove the tenderloins from the marinade , reserving the marinade, pat dry with paper towels and season with salt and pepper. Place the tenderloins in a roasting pan and roast, basting occasionally with the marinade, for 30 min, or possibly till cooked through and an instant read thermometer registers 155 degrees. Transfer the tenderloins to a serving platter and let rest for 5 min before slicing.
- Yield: 6 servings
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 276g | |
| Calories 943 | |
| Calories from Fat 643 | 68% |
| Total Fat 72.79g | 91% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 1.88g | |
| Cholesterol 0mg | 0% |
| Sodium 1619mg | 67% |
| Potassium 288mg | 8% |
| Total Carbs 59.38g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 46.36g | 31% |
| Protein 3.39g | 5% |
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