Black Pepper Pork Tenderloin

Raised without antibiotics
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Description

The tenderloin is the tenderest cut of pork. It comes from the back, between the loin and the buttock. It is cooked in its entirety, marinated or not. It can also be sliced into medallions or cubes as needed. It can be eaten rosé for more tenderness. The following certifications guarantee the quality of our products.

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Nutritional values

Per about 1/3 of piece (125g)

Calories 140 % daily value
Lipids 1.5 g
Saturated 0.5 g 2 %
+ trans 0 g 3 %
Carbohydrates 6 g
Fibers 0 g 0 %
Sugars 4 g 4 %
Proteins 24 g
Cholesterol 55 mg
Sodium 500 mg 22 %
Potassium 400 mg 9 %
Calcium 10 mg 1 %
Iron 1.5 mg 8 %