Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
446
Calories
29g
Protein
29g
Fat
20g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion , finely chopped
- 2 tablespoon olive or canola oil
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon grated lemon peel
- 1 garlic clove , minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 ea . (2 lb / 900 g ) pork tenderloins
Directions
1
Combine the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, minced garlic, salt, and pepper. Rub this mixture over tenderloins.
2
Let the tenderloins marinate , refrigerated, for as long as you want, or just immediately proceed with cooking.
3
Place the meat on a rack in a shallow roasting pan.
4
Bake uncovered at 400°F (205°C) or until a meat thermometer reads 160°F (70°C).
5
Cover with foil and let stand 10 minutes before slicing.
Recipe sourced from
wikibooks