Directions:
- Flatten pork tenderloin pieces to 1/4-in. to 1/2-in. thickness. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.
- Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.73 Kcal (1355 kJ) | ||
| Calories from fat | 218.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.32g | 37% | |
|---|---|---|---|
| Cholesterol | 109.97mg | 37% | |
| Sodium | 220.64mg | 9% | |
| Potassium | 473.81mg | 10% | |
| Total Carbs | 0.45g | 0% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 24.34g | 49% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 146.07 Kcal (612 kJ) | ||
| Calories from fat | 98.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 37% | |
|---|---|---|---|
| Cholesterol | 49.62mg | 37% | |
| Sodium | 99.56mg | 9% | |
| Potassium | 213.79mg | 10% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 10.98g | 49% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 7% | |
| Calcium | 6.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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