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Nutrition Facts

  Serving Size: 1 serving

Amount Per Serving
  Calories 170.7
  Total Fat 5.2 g
      Saturated Fat 1.7 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 2.0 g
  Cholesterol 78.3 mg
  Sodium 75.6 mg
  Potassium 480.7 mg
  Total Carbohydrate 1.4 g
      Dietary Fiber 0.9 g
      Sugars 0.0 g
  Protein 28.2 g
  Vitamin A 14.3 %
  Vitamin B-12 9.0 %
  Vitamin B-6 22.6 %
  Vitamin C 3.1 %
  Vitamin D 0.0 %
  Vitamin E 1.4 %
  Calcium 1.9 %
  Copper 3.2 %
  Folate 2.2 %
  Iron 11.3 %
  Magnesium 8.2 %
  Manganese 5.4 %
  Niacin 24.3 %
  Pantothenic Acid     6.9 %
  Phosphorus     26.5 %
  Riboflavin 24.0 %
  Selenium 68.4 %
  Thiamin 63.0 %
  Zinc 17.9 %


*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 Southwestern Grilled Pork Tenderloin

View the full Southwestern Grilled Pork Tenderloin Recipe & Instructions
TAGS:  Beef/Pork |

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 Southwestern Grilled Pork Tenderloin

163 calories of Pork tenderloin, (3.50 oz)

6 calories of Chili powder, (0.75 tsp)

1 calories of Oregano, ground, (0.25 tsp)

1 calories of Cumin seed, (0.10 tsp)


Nutrition & Calorie Comments  

This is awesome! I also salt and peppered before adding the other seasonings. Submitted by:
BRENDABROADFOOT

(6/18/13)
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Great! I used creloe seasoning insted of the red pepper and it added some salt as well. will make again for sure Submitted by:
HAILEYSMAMA

(1/31/11)
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Baked this instead of broiling, because I had a large pork sirloin instead of the slimmer ones. Added Lowry's Seasoning Salt and Crushed Red Pepper, stabbed it with a fork a few times and marinated for about four hours. Very tasty, just right with spice. Would definitely make again. Submitted by:
ADHARVEY

(1/22/11)
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Thanks to the Flavor Wave, this is the most tender and juicy pork loin I have ever cooked. I needed a little salt post-cooking, but I'll figure out a way to enhance flavor without it. Boosted the chili powder & added a little cayenne--we like it spicy in my household. ;-) But very tasty. Submitted by:
DRAMAQUEEN1913

(5/29/10)
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This was too spicy but then we usually don't put spices on our meat except for salt and pepper. Submitted by:
HEALTHYDESIRE

(1/30/10)
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After reading all of the reviews, I think I will try with pork chops first & maybe add a little salt. My husband doesn't care for too much spice so will have to cut back on that. Me on the other hand, Love the spice.... Makes for interesting dinner choices.(bland vs spicey) Submitted by:
GETFITNOWCJ

(5/24/09)
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very good...I added a little salt Submitted by:
JCSGRL_69

(5/5/09)
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Maybe salt & pepper should be added to the rub. Submitted by:
CALICOGOBYE

(4/20/09)
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Easy and wonderful. I added kosher salt, and it was moist and tender. Don't forget to let it rest for about 10 to 15 min. before slicing to keep the juices intact. Submitted by:
MADGEB

(4/13/09)
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I've never BBQ a tenderloin before but this worked well. My husband loved it. Nice to have a marinate that isn't salty. Moist and flavourful. Submitted by:
SWEETONE111

(5/26/08)
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I read Keyalus rating and they said they marinated it for 12 hours and something seemed to be missing because it tasted bland.I did not see and salt base seasoning, s may if it was seasoned with a little salt or maybe a complete seasoning which has less salt it would not have tasted bland.I will try Submitted by:
GRACECI

(5/26/08)
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taste great and is very low in sodium Submitted by:
KHEAL1

(5/24/08)
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I thought this was really good! Next time I will use more on each pork chop! I'll also add a little bit of salt. Submitted by:
TAMMIEANN717

(4/25/08)
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Very good, needed some salt. I also added some wine to keep it moist. Submitted by:
ITS_4_LIFE

(1/2/08)
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This is about one of lowest sodium recipes I have seen here. Submitted by:
DRAGONHAWK

(10/6/07)
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I added garlic and a touch of splenda brown sugar and use it on any pork. Submitted by:
GUTBOMB

(8/25/07)
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