Roast Pork Tenderloin
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Blender, 1 Bowl, 1 großer Pot, 1 Small bowl, 1 Teaspoon, 1 Whisk, 1 Steamer basket, 1 Paper towel, 1 Pot mit Deckel
Preparation steps
1.
Heat the oven to 240°C (220° fan) 475°F gas 9.
2.
Season the skin of the pork with salt, then put into a roasting tin and roast for 20 minutes.
3.
Reduce the oven temperature to 190°C (170° fan) 3750°F gas 5 and roast for a further 30 minutes, per 450g|1lb.
4.
Leave to rest in a warm place for 15-20 minutes, before carving into slices. Sprinkle with sage to garnish.
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