Parmesan Pork Tenderloin - 4 servings
Preparation: 10 min. Cooking: 10 min. Total: 20 min.
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1 lb pork tenderloin chop, cut crosswise into 1 in. slices
-
3 Tbsp seasoned breadcrumbs
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1 Tbsp grated Parmesan cheese
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2 tsp vegetable oil
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1 small onion, chopped
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1 clove garlic, crushed
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1/4 cup steak sauceor ketchup
Place each slice of tenderloin on its cut surface and flatten with heel of hand to .5 in. thickness. Combine crumbs, Parmesan cheese and salt and pepper to taste in a shallow dish. Dredge pork slices to coat. Heat oil in a heavy nonstick skillet over medium heat. Sauté pork, onion and garlic 10 minutes, stirring occasionally, or until pork is cooked through. Serve with steak sauce.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 300 Cal |
15 g |
5.7 g |
34 g |
0.5 g |
1.1 g |
98 mg |
210 mg |
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Nutrients
| Calories |
300 Cal |
|
| Fat |
15 g |
|
| Carbs |
5.7 g |
|
| Protein |
34 g |
|
| Fiber |
0.5 g |
|
| Sugar |
1.1 g |
|
|
Fats
| Fat |
15 g |
|
| Fat, Sat. |
4.6 g |
|
| Fat, Mono. |
5.6 g |
|
| Fat, Poly. |
2.9 g |
|
| Cholesterol |
98 mg |
|
|
Vitamins
| Choline |
110 mg |
20% |
| Niacin |
5.8 mg |
36% |
| Panto. Acid |
0.95 mg |
19% |
| Riboflavin |
0.46 mg |
35% |
| Thiamin |
1.2 mg |
100% |
| Vitamin A |
26 IU |
0.87% |
| Vitamin B6 |
0.71 mg |
45% |
| Vitamin B12 |
0.93 mcg |
39% |
| Vitamin C |
2.3 mg |
2.6% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.1 mg |
7.4% |
| Vitamin K |
2.9 mcg |
2.4% |
|
Minerals
| Calcium |
47 mg |
4.7% |
| Copper |
0.097 mg |
11% |
| Fluoride |
0 mcg |
0% |
| Iron |
1.6 mg |
19% |
| Magnesium |
40 mg |
9.6% |
| Manganese |
0.1 mg |
1.5% |
| Phosphorus |
320 mg |
46% |
| Potassium |
500 mg |
11% |
| Selenium |
60 mcg |
110% |
| Sodium |
210 mg |
14% |
| Zinc |
3.3 mg |
30% |
|
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