Photo: Sam Loyd
Jalapeño-Peach Pork Tenderloins
8 ingredients
openrecipes
Our jalapeño-peach barbecue sauce lends its spicy sweetness to these pork tenderloins, which are cooked in a specially designed mesh roasting pan on an outdoor grill. Sweet potatoes cook alongside the meat.
Estimated Nutrition (whole recipe, rough)
533
Calories
32g
Protein
28g
Fat
40g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pork tenderloins, about 2 1/2 lb. total
- Kosher salt, to taste, plus 2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 2 3/4 lb. sweet potatoes, peeled and cut into 1/8-inch-thick half-moons
- 1/4 cup canola oil
- 1 Tbs. minced garlic
- 1/2 cup jalapeño-peach barbecue sauce, plus more for serving
- 2 Tbs. finely chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes