6 Ingredients
  • 2 pork tenderloins (3/4 to 1 1/4 pounds each)
  • 2/3 cup olives, preferably French picholine, or other mild-brined green olives
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
Nutrition
319
16% daily value
4 servings
                                       
                                            high-​protein, low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

17% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

0% 1

Carbs (net)

- 0

Fiber

4% 1

Sugars

- 0

Sugars, added

- 0

Protein

90% 45

Cholesterol

47% 140

Sodium

24% 584

Calcium

3% 28

Magnesium

16% 62

Potassium

25% 868

Iron

13% 2

Zinc

27% 4

Phosphorus

75% 526

Vitamin A

1% 5

Vitamin C

1% 1

Thiamin (B1)

141% 2

Riboflavin (B2)

43% 1

Niacin (B3)

72% 14

Vitamin B6

83% 2

Folate equivalent (total)

0% 1

Folate (food)

- 1

Folic acid

- 0

Vitamin B12

19% 1

Vitamin D

0% 1

Vitamin E

9% 2

Vitamin K

4% 4
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