Pork Tenderloin Recipe

  • 0:05:00
  • 0:55:00
  • 1:00:00
4
Ingredients
  • 1
    pork tenderloin
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
  • 1
    tbsp
    Worcestershire sauce
Instructions
Preheat the oven to 375 degrees. Place the tenderloin on a piece of aluminum foil and place on a pan. Fold up the sides of the foil to catch the juices and mostly cover the tenderloin. Salt and pepper, then drizzle the Worcestershire sauce slowly from one end of the tenderloin to the other. Cook about 45 to 55 minutes (check the tenderloin packaging).

By: Brent Self

Published on 09/03/2013

Recipe Nutrition Information

  • 78.54g Water (WATER)
  • 2.29g Ash (ASH)
  • 1.250g 16:0 (F16D0)
  • 2.560g Fatty acids, total monounsaturated (FAMS)
  • 2.320g 18:1 undifferentiated (F18D1)
  • 59g Cholesterol (CHOLE)
  • 1.003g Isoleucine (ILE_G)
  • 1.014g Leucine (LEU_G)
  • 1.927g Lysine (LYS_G)
  • 1.162g Valine (VAL_G)
  • 1.332g Arginine (ARG_G)
  • 1.248g Alanine (ALA_G)
  • 1.413g Aspartic acid (ASP_G)
  • 1.413g Glutamic acid (GLU_G)
  • 1.017g Glycine (GLY_G)
  • 77g Energy (ENERC_KCAL)
  • 321g Energy (ENERC_KJ)
  • 107g Calcium, Ca (CA)
  • 13g Magnesium, Mg (MG)
  • 60g Phosphorus, P (P)
  • 800g Potassium, K (K)
  • 1300g Sodium, Na (nan)
  • 1.19g Zinc, Zn (ZN)
  • 10.39g Protein (PROCNT)
  • 4.9g Selenium, Se (SE)
  • 1.143g Niacin (NIA)
  • 8g Folate, total (FOL)
  • 8g Folate, food (FOLFD)
  • 8g Folate, DFE (FOLDFE)
  • 2.7g Choline, total (CHOLN)
  • 8.9g Betaine (BETN)
  • 5g Vitamin A, RAE (VITA_RAE)
  • 1g Retinol (RETOL)
  • 79g Vitamin A, IU (VITA_IU)
  • 3.26g Total lipid (fat) (FAT)
  • 22g Vitamin D (VITD)
  • 1.392g Fatty acids, total saturated (FASAT)
  • 34.2g Fluoride, F (FLD)
  • 19.17g Carbohydrate, by difference (CHOCDF)
  • 25.3g Fiber, total dietary (FIBTG)
  • 92g Phytosterols (PHYSTR)
  • 1.413g Proline (PRO_G)
  • 5.30g Iron, Fe (FE)
  • 1.330g Copper, Cu (CU)
  • 12.753g Manganese, Mn (MN)
  • 1.399g Pantothenic acid (PANTAC)
  • 43g Carotene, beta (CARTB)
  • 1g Carotene, alpha (CARTA)
  • 3g Cryptoxanthin, beta (CRYPX)
  • 20g Lycopene (LYCPN)
  • 48g Lutein + zeaxanthin (LUT+ZEA)
  • 1.04g Vitamin E (alpha-tocopherol) (TOCPHA)
  • 6.56g Tocopherol, gamma (TOCPHG)
  • 1.0g Vitamin K (phylloquinone) (VITK1)
  • 10.03g Sugars, total (SUGAR)
  • 13.0g Vitamin C, total ascorbic acid (VITC)