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Roast Pork Tenderloin
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 081 01
ROAST PORK TENDERLOIN
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
186 cal
0g
30 g
6g
93 mg
65 mg
6 mg
Ingredient
Weight
Measure
Issue
PORK, TENDERLOIN
31-1/4 lbs
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
Method
1 Tie roasts. Place roasts fat side up in roasting pans. Sprinkle with pepper.
2 Insert meat thermometer in center of the thickest part of a roast. DO NOT ADD WATER. DO NOT COVER.
3 Using a convection oven, roast 45 - 60 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.



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Copyright © 1995-2019 ITA all rights reserved.
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Roast Pork Tenderloin

Yield: 100 Portion: 4 Ounces
Calories: 186 cal
Carbohydrates: 0g
Protein: 30 g
Fat: 6g
Cholesterol: 93 mg
Sodium: 65 mg
Calcium: 6 mg

Ingredient Weight Measure Issue
PORK, TENDERLOIN 31-1/4 lbs
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp

Method:
1 Tie roasts. Place roasts fat side up in roasting pans. Sprinkle with pepper.
2 Insert meat thermometer in center of the thickest part of a roast. DO NOT ADD WATER. DO NOT COVER.
3 Using a convection oven, roast 45 - 60 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/roast_pork_tenderloin.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence