Peppercorn and Mustard Crusted Pork Tenderloin
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
407
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 52.39 g | (53 %) | ||
| Fat | 21.06 g | (18 %) | ||
| Carbohydrates | 0.07 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.05 g | (0 %) |
more nutritional values
| Vitamin A | 0.14 mg | (18 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.77 mg | (70 %) | ||
| Niacin | 23.96 mg | (200 %) | ||
| Vitamin B₆ | 1.48 mg | (106 %) | ||
| Folate | 0.09 μg | (0 %) | ||
| Pantothenic acid | 2.03 mg | (34 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.14 μg | (38 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 843.9 mg | (21 %) | ||
| Calcium | 12.79 mg | (1 %) | ||
| Magnesium | 58.6 mg | (20 %) | ||
| Iron | 2.32 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 4.85 mg | (61 %) | ||
| Saturated fatty acids | 4.26 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 146 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp whole, mixed peppercorns
- 1 tsp whole grain Mustard
- 4 Tbsps olive oil
- coarse Sea salt
- 800 grams ready to cook Pork tenderloin
Preparation steps
1.
Preheat the grill to medium heat.
2.
Grind the peppercorns with the mustard, olive oil and salt in a mortar.
3.
Rinse the pork tenderloin and coat with the peppercorn mixture. Place on the preheated grill and cook for 20-30 minutes, turning and occasionally, until an internal temperature of 65°C (approximately 150°F) is reached. Remove from the grill and let rest for about 10 minutes before slicing and serving.
