4 Serves
86 Mins
Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
695 mg / 4,700 mgSodium
679 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin in the hot skillet until browned on all sides, then brush the exterior with Dijon mustard.
Transfer the skillet to a preheated oven and roast until the internal temperature reaches 63°C.
Remove the pork from the oven, let it rest for 10 minutes, then slice and serve.
25
g95
g20
g
Yemeni
