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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