Portuguese Pork Loin

1. Season tenderloin with salt, pepper and paprika. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.

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Nutrient	Quantity
Total fats	23.6461 g
Protein	97.3351 g
Carbohydrates	10.4759 g
Energy	658.3074 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1416 g
Water	397.0792 g
Aspartic acid	9.5304 g
Calcium, Ca	116.6249 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	862.2355 g
Fiber, total dietary	3.199 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	986.3825 g
Niacin	31.2473 mg
Hydroxyproline	0.2403 g
Vitamin A, RAE	89.3505 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.6967 g
Riboflavin	1.6533 mg
Tocopherol, beta	0.008 mg
Fatty acids, total polyunsaturated 15:0	0.0047 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0843 g
Fatty acids, total saturated 20:1	0.1059 g
Glutamic acid	15.7124 g
Sodium, Na	254.4519 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3639 g
Total lipid (fat)	23.6461 g
Manganese, Mn	0.386 mg
Fructose	0.8381 g
Proline	3.9816 g
Fatty acids, total saturated 16:0	3.9895 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.1007 g
Sucrose	0.4802 g
Choline, total	366.6825 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	2.3827 g
Serine	4.2268 g
Fatty acids, total saturated 10:0	0.0075 g
Fatty acids, total saturated 18:0	2.1478 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.6019 mg
Selenium, Se	137.728 g
Ash	5.85 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	8.4584 g
Pantothenic acid	4.0572 mg
Phenylalanine	4.1118 g
Copper, Cu	0.6924 mg
Betaine	13.8033 mg
Thiamin	4.6804 mg
Methionine	2.6764 g
Iron, Fe	5.839 mg
Carbohydrate, by difference	10.4759 g
Phosphorus, P	1238.968 mg
Folate, total	38.2198 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.2577 mg
Alanine	5.6722 g
Cholesterol	294.6673 mg
Valine	5.0797 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	5.4407 g
Glycine	4.4382 g
Carotene, alpha	13.685 g
Glucose (dextrose)	0.9995 g
Fatty acids, total saturated 14:0	0.2015 g
Zinc, Zn	9.4315 mg
Isoleucine	4.7487 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0063 g
Fatty acids, total polyunsaturated	5.9032 g
Fatty acids, total saturated 14:1	0.0003 g
Tocotrienol, gamma	0.0021 mg
Leucine	8.2259 g
Tocotrienol, alpha	0.1068 mg
Vitamin A, IU	1799.0147 IU
Folate, DFE	38.2198 g
Tryptophan	1.0529 g
Vitamin C, total ascorbic acid	19.0286 mg
Phytosterols	10.482 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	5.6452 g
Fatty acids, total saturated 20:0	0.0147 g
Tyrosine	3.6958 g
Vitamin B-12	2.3573 g
Vitamin K (phylloquinone)	126.6469 g
Fatty acids, total saturated	6.4493 g
Histidine	4.1384 g
Fatty acids, total monounsaturated	8.9312 g
Threonine	4.3424 g
Folate, food	38.2198 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Cryptoxanthin, beta	142.888 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	1.7545 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	149.7685 mg
Lysine	8.8127 g
Potassium, K	2013.5245 mg
Cystine	1.141 g
Fluoride, F	0.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.33 cup	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Onion	0.25 cup	16	3.736	0.04
Paprika	1 teaspoon	6.486	1.2418	0.2965
Mushroom	0.5 cup	0	0	0
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Parsley	2 tablespoons	2.736	0.4811	0.06
salt black pepper	0	0	0	0
pork tenderloin	1 lb	544.0012	0	16.0027