Photo: Louis Hansel
Carolina Pork Tenderloin with Peach BBQ Sauce and Sweet Potato Hash Browns
21 ingredients
30 min
6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
844
Calories
37g
Protein
41g
Fat
86g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- Nonstick cooking spray
- 1 tablespoon hickory barbecue seasoning blend
- 2 pounds pork tenderloin, cleaned
- 2 cups prepared virgin Bloody Mary mix
- 1 1/2 cups peach nectar
- 1 teaspoon Worcestershire sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons brown sugar
- 1 teaspoon granulated garlic
- 2 teaspoons hot sauce
- Freshly cracked black pepper
- 2 1/2 cups chopped frozen peaches
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 4 cups sweet potatoes, peeled and shredded
- 1 to 2 cups bagged frozen onions and red bell pepper mixture, chopped
- 1/4 cup chopped fresh celery leaves
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 fresh peaches, sliced
- 2 tablespoons chopped parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By foodnetwork ·
Recipe sourced from
openrecipes