Directions:
- Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2 pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat.
- Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.67 Kcal (564 kJ) | ||
| Calories from fat | 42.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 66.32mg | 22% | |
| Sodium | 54.08mg | 2% | |
| Potassium | 407.13mg | 9% | |
| Protein | 21.43g | 43% | |
| Iron | 1mg | 6% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 128.55 Kcal (538 kJ) | ||
| Calories from fat | 40.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 7% | |
|---|---|---|---|
| Cholesterol | 63.31mg | 22% | |
| Sodium | 51.62mg | 2% | |
| Potassium | 388.64mg | 9% | |
| Protein | 20.45g | 43% | |
| Iron | 1mg | 6% | |
| Calcium | 4.9mg | 1% | |
* 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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