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Brined meats
Pork tenderloin with garlic
Pork tenderloin brined by injection with curing salts and marinated with garlic. Cured and aged in a temperature-controlled environment.
METHOD
COOKING
| Average values of nutritional information per 100g | |
|---|---|
| Energy (kcal) | 149 |
| Energy (kJ) | 620 |
| Fats (g): of which | 9,3 |
| Saturated (g) | 4 |
| Monounsaturated (g) | 4 |
| Polyunsaturated (g) | 1 |
| Carbohydrates (g): of which | 0 |
| Sugars (g) | 0 |
| Fibre (g) | 0 |
| Proteins (g) | 16 |
| Salt (g) | 2,1 |
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