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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 231.5
  Total Fat 6.9 g
      Saturated Fat 2.4 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 2.8 g
  Cholesterol 89.5 mg
  Sodium 162.6 mg
  Potassium 491.3 mg
  Total Carbohydrate 7.4 g
      Dietary Fiber 0.0 g
      Sugars 6.0 g
  Protein 31.5 g
  Vitamin A 0.2 %
  Vitamin B-12 10.4 %
  Vitamin B-6 23.5 %
  Vitamin C 0.8 %
  Vitamin D 0.0 %
  Vitamin E 1.5 %
  Calcium 0.7 %
  Copper 2.8 %
  Folate 1.7 %
  Iron 9.2 %
  Magnesium 7.7 %
  Manganese 2.3 %
  Niacin 26.4 %
  Pantothenic Acid     7.7 %
  Phosphorus     29.1 %
  Riboflavin 25.6 %
  Selenium 76.7 %
  Thiamin 70.0 %
  Zinc 19.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in balsamic glazed pork tenderloin

View the full balsamic glazed pork tenderloin Recipe & Instructions
Submitted by: MSSBETTYBOOP6

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of balsamic glazed pork tenderloin

228 calories of Pork Tenderloin, (4 oz)

24 calories of Splenda Brown Sugar Blend, (1.50 tsp)

5 calories of Balsamic Vinegar, (0.67 tbsp)

0 calories of Pepper, black, (0.02 tsp)

0 calories of Salt, (0.04 tsp)

Nutrition & Calorie Comments  

I would cut back on the amount of brown sugar-- will use 1 1/2 Tbsp. next time. Submitted by:

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This was really good! I made it for the first time tonight and my husband and I really enjoyed it. The only thing I did differently was to sprinkle a little garlic salt prior to browning. Thanks for sharing! Submitted by:

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I also used regular brown sugar as I did not have the Splenda version. It was fantastic! The whole family loved it. Submitted by:

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Quite tasty and really easy. Tweaked the recipe as I used regular brown sugar. however, I did go back and make additional sauce for veggies (green beans sauteed in the sauce). Will make this again. Submitted by:

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I made this for supper tonight and substituded brown sugar. I peeled and quartered two honey crisp apples and placed them along the sides of the pan. I got compliments from my husband. Submitted by:

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The flavor of this dish was great, and it was so easy and quick to make! With the cooking time and temp given, it was a bit overcooked and the sugar was burning - next time I will try it at 400deg and hopefully that will fix both problems. Going on my regular recipe rotation! Submitted by:

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I used 1.5 tbsp brown sugar instead of the blend. Submitted by:

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Amazing recipe and a big hit with everyone (even my 5 and 8 year old)I used a well aged balsamic vinegar (18 year) which is already really sweet so I think next time I can cut down on the sugar. Submitted by:

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I cooked it in the cast iron skillet and it turned out really good, but I should have let it rest a few more minutes before slicing, lost lots of juice when I sliced it. I also basted every 5 minutes. Planning to try with pork chops and maybe honey instead of the Splenda brown sugar. Submitted by:

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My daughter and I really enjoyed this dish. Just as SKIPSCHIC, I used regular brown sugar and added mushrooms. I also doubled the vinegar and sugar for extra glaze and browned the pork in only pepper and added garlic powder. I try not to cook with salt so I omitted it and it was just fine without :) Submitted by:

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This has to get 5 stars it was absolutly delicious.) I served it with a baked potatoe with some low fat cheese and cauliflower.mmm so scrummy. Submitted by:

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This has absolutely no flavor other than artificial sweetness. My fiance is eating it because, well, he eats anything. But I took two bites and gave up. Makin myself a grilled cheese instead. Will never make this again. It's overwhelmingly artificially sweet and there is no balance, salt orotherwise Submitted by:

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this recipe was easy, fast are so very good. My daughter does not normally like pork and will ask that I make this recipe. I used organic brown sugar since I do not use Splenda and the recipe was still low in sugar and calories and very tasty. Submitted by:

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I made the recipe as directed except I trimmed off what little fat was on the tenderloin. It was a hit and I will make it agin. Submitted by:

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I would double the balsamic and brown sugar to get more sauce because it was so tasty.
Great recipe!!!!!!!!!
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I made this and really like it. I use a balsamic glaze and added some water. I also used regular brown sugar. It was very, very good. Submitted by:

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Yummy......My husband and I thought this was a great recipe. I used regular brown sugar. The pork was great as leftovers the next night too. Submitted by:

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