48-hour pork tenderloin (recipe)
| 48-hour pork tenderloin (recipe) | |
|---|---|
| Name | 48-hour pork tenderloin |
| Ingredients | Dry white wine • Lemon juice • Garlic • Salt • Fresh ground black pepper • Paprika • Bay leaves |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 505 |
| Fat | 36.5 |
| Protein | 35.2 |
| Carbohydrate | 3.1 |
| Fiber | 0.4 |
| Net carbohydrates | 2.7 |
| Sugar | 0.7 |
| Saturated fat | 6.7 |
| Cholesterol (mg) | 112.3 |
| Sodium | 666.9 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
48-hour pork tenderloin (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
48-hour pork tenderloin (recipe) details
Recipe instructions
- Place meat in a large (1-gallon) heavy-duty resealable plastic bag.
- Measure all remaining ingredients into a jar with a tight-fitting lid.
- Shake vigorously to combine well; pour marinade over tenderloins.
- Refrigerate for 24 to 48 hours.
- Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.
- When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).
-
Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.
Food tags
Meat, Very Low Carbs,
48-hour pork tenderloin (recipe) details
Time:
Prep Time in Hours and Mins:30M
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Contributors: Prab R. Tumpati, MD
