Paleo friendly - Practical Paleo, pg 328
Use orange zest and then peel and segment orange to be added to root vegetables.
In small bowl combine cumin, coriander, garlic, sea salt and black pepper.
Pat tenderloins dry with paper towels and apply spice blend to create a crust. Cook over med-high heat and sear on both sides for about 5 minutes per side.
Place vegetables and oranges (including orange zest) in a large roasting dish topped with seared pork tenderloins. Bake 1 hr until meat is done. Serve tenderloin over veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 24 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 88.9mg | 2 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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