Directions:
- Preheat the oven to 375°. In a mortar, lightly crush the mustard and fennel seeds with the crushed red pepper. Set the pork tenderloins on a rimmed baking sheet and season them with salt and pepper. Spread the crushed spices on the baking sheet and roll the pork tenderloins in the crushed spices to coat them.
- Roast the pork tenderloins for about 20 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 145°. Transfer the pork tenderloins to a cutting board and let them rest for 10 minutes.
- In a small bowl, mix the mustards with the honey and season with salt and pepper. Slice the pork 1/2 inch thick and serve with the honey mustard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.42 Kcal (806 kJ) | ||
| Calories from fat | 53.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 64.5mg | 21% | |
| Sodium | 653.86mg | 27% | |
| Potassium | 431.54mg | 9% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 21.57g | 43% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 141.9 Kcal (594 kJ) | ||
| Calories from fat | 39.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 9% | |
|---|---|---|---|
| Cholesterol | 47.56mg | 21% | |
| Sodium | 482.21mg | 27% | |
| Potassium | 318.26mg | 9% | |
| Total Carbs | 7.18g | 3% | |
| Sugars | 6.53g | 35% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 15.91g | 43% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 7% | |
| Calcium | 15.2mg | 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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