Portuguese Pork Tenderloin

1. Season flour with salt, pepper and paprika.

2. Roll tenderloin in seasoned flour.

3. Saute pork in butter until golden brown.

4. Add sliced onions and mushrooms.

5. Saute for a minute or two.

6. Add wine and rosemary.

7. Cover and cook over low heat for 45 to 60 minutes, or until done.

8. Add lemon juice and parsley just before serving.

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Nutrient	Quantity
Total fats	21.5375 g
Protein	87.481 g
Carbohydrates	58.0624 g
Energy	764.5814 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2124 g
Water	502.4262 g
Aspartic acid	0.525 g
Calcium, Ca	146.0079 mg
Lutein + zeaxanthin	433.611 g
Fiber, total dietary	4.956 g
Carotene, beta	386.009 g
Niacin	1.7151 mg
Vitamin A, RAE	32.7015 g
Arginine	0.6741 g
Riboflavin	0.1361 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0102 g
Glutamic acid	1.2448 g
Sodium, Na	1872.3507 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3817 g
Total lipid (fat)	21.5375 g
Manganese, Mn	0.6796 mg
Fructose	2.3995 g
Proline	0.2125 g
Fatty acids, total saturated 16:0	3.6918 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	1.7152 g
Choline, total	13.4338 mg
Sugars, total	22.5593 g
Serine	0.2509 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	1.8422 g
Vitamin B-6	0.3218 mg
Selenium, Se	3.8203 g
Ash	11.5218 g
Fatty acids, total saturated 18:1 undifferentiated	8.1027 g
Pantothenic acid	0.5345 mg
Phenylalanine	0.2555 g
Copper, Cu	0.7955 mg
Betaine	0.16 mg
Thiamin	0.3072 mg
Methionine	0.1231 g
Iron, Fe	5.7688 mg
Carbohydrate, by difference	58.0624 g
Phosphorus, P	185.5185 mg
Folate, total	63.7328 g
Tocopherol, gamma	0.0403 mg
Alanine	0.2539 g
Cholesterol	206.0805 mg
Valine	0.2649 g
Fatty acids, total saturated 18:2 undifferentiated	5.7027 g
Glycine	0.287 g
Glucose (dextrose)	3.454 g
Fatty acids, total saturated 14:0	0.2066 g
Zinc, Zn	7.9441 mg
Isoleucine	0.1947 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	5.9634 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.3569 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	660.421 IU
Folate, DFE	63.7328 g
Tryptophan	0.0986 g
Vitamin C, total ascorbic acid	45.8856 mg
Phytosterols	24.457 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Tyrosine	0.2027 g
Vitamin K (phylloquinone)	125.28 g
Fatty acids, total saturated	5.8829 g
Histidine	0.1351 g
Fatty acids, total monounsaturated	8.4981 g
Threonine	0.1954 g
Folate, food	63.7328 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.1565 mg
Magnesium, Mg	141.6619 mg
Lysine	0.2031 g
Potassium, K	2786.6834 mg
Cystine	0.0827 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	0.66 cup	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Onion	1	64	14.944	0.16
Paprika	0	0	0	0
Mushroom	0.5	0	0	0
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
pork tenderloin	1 lb	533.1212	20.7424	13.7536