Roasted Pork Tenderloin with Rhubarb BBQ Sauce
Source: EatingWell Magazine, May/June 2014
Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.
Serving Size: 3 oz. pork & 1/4 cup sauce
286 calories; protein 24.9g; carbohydrates 24.8g; dietary fiber 1.7g; sugars 19.2g; fat 9.6g; saturated fat 1.8g; cholesterol 73.7mg; vitamin a iu 156.3IU; vitamin c 8.4mg; folate 11.5mcg; calcium 85.8mg; iron 1.7mg; magnesium 45.6mg; potassium 769.7mg; sodium 395.3mg; thiamin 1.2mg; added sugar 16g.
1 vegetable, 1 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat