Pork Tenderloin

315 mins (prep 15, cooking 300)
6 ingredients
3 servings
First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.

Categories:  north-american , high-in... , free-of... , equipment , low-carb , low-in... , time-to-make , very-low-carbs , high-protein , main-dish , gluten-free , oven , pork-loins , american , pork , meat ,
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Serving Size (8.5 g)
Servings 3
Amount per Serving
Calories 45.14 Calories from Fat 44.46
% Daily Value *
Total Fat 4.94g 22.78%
Saturated Fat 0.68g 10.23%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 775.43mg 96.93%
Total Carbohydrate 0.35g 0.35%
Dietary Fiber 0.03 g 0.36%
Sugars 0.01 g %
Protein 0.07g 0.4%
Vitamin A 3.26IU% Vitamin C 0.42mg%
Calcium 2.61mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white pepper, pork tenderloin