Directions:
- Preheat oven to 425 degrees.
- Brush pork tenderloin with olive oil.
- Rub combined lemon pepper and salt over entire surface of pork tenderloin.
- Place on rack in roasting pan.
- Bake 25 minutes or until meat thermometer registers 160 degrees.
- Let meat rest 5 minutes.
- Carve into thin slices, I use my slicer or an electric knife to get it very thin.
- Spread rolls with mustard and mayo.
- Fill with meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.29 Kcal (880 kJ) | ||
| Calories from fat | 65.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Cholesterol | 56.39mg | 19% | |
| Sodium | 593.88mg | 25% | |
| Potassium | 263.33mg | 6% | |
| Total Carbs | 18.39g | 6% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 15.85g | 32% | |
| Iron | 2mg | 11% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 206.28 Kcal (864 kJ) | ||
| Calories from fat | 64.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Cholesterol | 55.31mg | 19% | |
| Sodium | 582.55mg | 25% | |
| Potassium | 258.31mg | 6% | |
| Total Carbs | 18.04g | 6% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 15.54g | 32% | |
| Iron | 1.9mg | 11% | |
| Calcium | 23.5mg | 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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