Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 257.4
Total Fat 9.3 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.8 g
Cholesterol 89.6 mg
Sodium 162.6 mg
Potassium 491.3 mg
Total Carbohydrate 7.4 g
Dietary Fiber 0.0 g
Sugars 6.0 g
Protein 33.3 g
Vitamin A 0.1 %
Vitamin B-12 10.4 %
Vitamin B-6 23.4 %
Vitamin C 0.8 %
Vitamin D 0.0 %
Vitamin E 1.5 %
Calcium 5.4 %
Copper 2.7 %
Folate 1.7 %
Iron 9.1 %
Magnesium 40.0 %
Manganese 2.3 %
Niacin 26.4 %
Pantothenic Acid 7.7 %
Phosphorus 29.1 %
Riboflavin 25.6 %
Selenium 76.8 %
Thiamin 70.0 %
Zinc 19.6 %
*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  

this was good but I'd rather not have sweet meat.... salt pepper and garlic is enough for me Submitted by:

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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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