Roast Pork Tenderloin

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Roast Pork Tenderloin
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
394
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein74.37 g(76 %)
Fat8.44 g(7 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A6.52 mg(815 %)
Vitamin D1.3 μg(7 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁1.99 mg(199 %)
Vitamin B₂0.83 mg(75 %)
Niacin38.68 mg(322 %)
Vitamin B₆1.99 mg(142 %)
Folate0 μg(0 %)
Pantothenic acid2.37 mg(40 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C0 mg(0 %)
Potassium1,154.11 mg(29 %)
Calcium29.34 mg(3 %)
Magnesium74.98 mg(25 %)
Iron1.83 mg(12 %)
Zinc5.61 mg(70 %)
Saturated fatty acids2.95 g
Cholesterol205.39 mg

Ingredients

for
4
Ingredients
46 ounces Pork loin (boned and rolled)
salt
To garnish
chopped Sage
How healthy are the main ingredients?
saltSage
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.