Herb Crusted Pork Tenderloin

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Herb Crusted Pork Tenderloin
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein57 g(58 %)
Fat6 g(5 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K34.8 μg(58 %)
Vitamin B₁2.4 mg(240 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.1 mg(209 %)
Vitamin B₆1.6 mg(114 %)
Folate71 μg(24 %)
Pantothenic acid2.1 mg(35 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C15 mg(16 %)
Potassium1,382 mg(35 %)
Calcium76 mg(8 %)
Magnesium92 mg(31 %)
Iron3.8 mg(25 %)
Iodine10 μg(5 %)
Zinc5.4 mg(68 %)
Saturated fatty acids2 g
Uric acid424 mg
Cholesterol136 mg
Complete sugar9 g

Ingredients

for
6
Ingredients
1 Leek (washed; trimmed and cut into thin slices)
6 carrots (peeled; trimmed and cut into slices)
2 onions (peeled and cut into wedges)
53 ozs Pork loin
¼ cup prepared Mustard
salt (to taste)
freshly ground Black pepper (to taste)
1 handful fresh Fresh herbs chopped (such as rosemary; sage and thyme)
How healthy are the main ingredients?
MustardLeekcarrotonionsalt

Preparation steps

1.
Preheat the oven to 400º F. Arrange prepared leeks in the bottom of a roasting pan. Place sliced carrots on top of leeks, followed by onions.
2.
Rinse the pork loin under cold running water and pat dry with paper towels. Place the pork fat side up on top of the vegetables in the roasting pan. Brush mustard over the entire roast and season with salt and pepper. Sprinkle with freshly chopped herbs, reserving some to use for garnish.
3.
Roast in preheated oven for 1 hour. Baste periodically with pan drippings, to form a golden brown crust. After one hour reduce temperature to 325º F. Internal temperature on an instant read thermometer should be 145º F for medium and 160º F for well done.
4.
Remove the roast from the pan and let rest briefly. Transfer to a serving platter and cut into slices. Arrange vegetables around roast, check seasoning and garnish with remaining herbs. Serve.