Pork Tenderloins, Two Pack
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| Nutrition Facts | |
|---|---|
| Refer to the product label for full dietary information, which may be available as an alternative product image. | |
| Varied Servings Per Container | |
| Serving Size 4 oz (112g) | |
|
Amount Per Serving Calories |
130 |
| % Daily Value∗ | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | % |
| Trans Fat 0g | % |
| Polyunsaturated Fat | % |
| Monounsaturated Fat | % |
| Cholesterol 75mg | 25% |
| Sodium 60 mg | 3% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | 0% |
| Includes Added Sugars | % |
| Protein 23g | 46% |
| Vitamin A | % |
| Vitamin C | % |
| Vitamin D | % |
| Calcium | % |
| Iron | % |
| Potassium | % |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
| Ingredients |
|---|
| Pork tenderloin |
Cooking Methods
Unprepared:
GRILL: HEAT GRILL TO MEDIUM HEAT. REMOVE PRODUCT FROM PLASTIC AND SEASON AS DESIRED. PLACE PORK DIRECTLY ABOVE FLAMES AND COOK FOR 12-15 MINUTES, TURNING EVERY 2-3 MINUTES. PORK IS DONE WHEN THE INTERNAL TEMPERATURE REACHES 145 F. REMOVE FROM GRILL AND ALLOW TO REST FOR 5 MINUTES BEFORE SLICING. CONVENTIONAL OVEN: HEAT OVEN TO 400 F. REMOVE PRODUCT FROM PLASTIC AND SEASON AS DESIRED. PLACE ON BAKING SHEET AND COOK FOR 10 MINUTES. FLIP THE PORK AND COOK ANOTHER 10-15 MINUTES UNTIL THE INTERNAL TEMPERATURE REACHES 145 F. REMOVE FROM OVEN AND ALLOW TO REST FOR 5 MINUTES BEFORE SLICING
*Cooking times may vary depending on your appliance. Always check that food is heated thoroughly before serving. Adjust times as necessary to achieve desired results.
