Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.63 Kcal (1020 kJ) | ||
| Calories from fat | 25.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 4% | |
|---|---|---|---|
| Cholesterol | 74.29mg | 25% | |
| Sodium | 776.7mg | 32% | |
| Potassium | 591.58mg | 13% | |
| Total Carbs | 26.92g | 9% | |
| Sugars | 10.79g | 43% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 25g | 50% | |
| Vitamin C | 5mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.26 Kcal (374 kJ) | ||
| Calories from fat | 9.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 4% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 25% | |
| Sodium | 284.56mg | 32% | |
| Potassium | 216.73mg | 13% | |
| Total Carbs | 9.86g | 9% | |
| Sugars | 3.95g | 43% | |
| Dietary Fiber | 0.65g | 7% | |
| Protein | 9.16g | 50% | |
| Vitamin C | 1.8mg | 8% | |
| Iron | 0.4mg | 6% | |
| Calcium | 11.8mg | 3% | |
* 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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