Belly Full · by Amy Flanigan
Cumin Seared Pork Tenderloin with Raisin Pine Nut Relish
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 52%
CARBS 25G24% OF CAL
8G FIBER0G ADDED14G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 24G53% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared pork tenderloin rubbed with cumin and topped with a tangy raisin and pine nut relish. An elegant yet simple dish that is naturally gluten and dairy free.
mainamericanpork🌡️ thermometer🍳 skillet🔥 ovendairy freegluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 pound pork tenderloin (, trimmed of excess fat and silver skin)
- 1 cup fresh parsley leaves (, chopped)
- 1/2 cup golden raisins
- 1/2 cup pine nuts (, toasted)
- 2 cloves garlic (, finely minced)
- zest and juice of 1 small lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 52%
CARBS 25G24% OF CAL
8G FIBER0G ADDED14G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 24G53% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 611mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 765mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.