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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roast Pork Tenderloin

Source: dLife

Simply seasoned pork tenderloin with a simple white wine glaze.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	169.1

Total Carbs	0.4 g

Dietary Fiber	0.0 g

Sugars	0.1 g

Total Fat	5.1 g

Saturated Fat	1.2 g

Unsaturated Fat	0.7 g

Potassium	479.1 mg

Protein	27.0 g

Sodium	295.0 mg

Dietary Exchanges 5.1 Fat, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb Pork, tenderloin, lean, raw 1.0
1 tbsp stoneground mustard 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 tbsp olive oil 0.25
0 1/4 cup white wine 1.0
1 each cooking spray

Directions

Trim pork and remove silver skin. Place in a resealable bag.
Combine mustard, salt, pepper, oil, and white wine and pour over pork. Release air from bag and seal. Marinate 2 hours in refrigerator. Drain.
Preheat oven to 400 degree F.
Place tenderloins in a sprayed 11x7-inch baking dish. Bake 25 to 30 minutes or until temperature reaches 140 degrees. Remove and let stand 10 minutes before slicing.