Herb Crusted Pork Tenderloin
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,382 mg | (35 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
