Directions:
- In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture.
- Place in a greased shallow baking pan. Bake, uncovered, at 425° for 10 minutes; turn and bake about 5 minutes more or until no longer pink. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.66 Kcal (1041 kJ) | ||
| Calories from fat | 63.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 99.9mg | 33% | |
| Sodium | 480.27mg | 20% | |
| Potassium | 624.93mg | 13% | |
| Total Carbs | 11.18g | 4% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 32.55g | 65% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 2.6mg | 15% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.95 Kcal (590 kJ) | ||
| Calories from fat | 36.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 11% | |
|---|---|---|---|
| Cholesterol | 56.63mg | 33% | |
| Sodium | 272.24mg | 20% | |
| Potassium | 354.24mg | 13% | |
| Total Carbs | 6.34g | 4% | |
| Sugars | 0.61g | 4% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 18.45g | 65% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 15% | |
| Calcium | 26.8mg | 5% | |
* 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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