Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Roasted Pork Tenderloin

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 6.45 oz
Amounts Per Serving
Calories 230
Calories from Fat 55
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 980mg 41%
Potassium 620mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Sugars 6g  
Protein 32g  
Vitamin A 0% Vitamin C 2%
Calcium 0% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 3 Servings
Serving Size: 6.45 oz


Amount Ingredients
1/2 Tbsp. Custom Culinary® Gold Label Pork Base, No MSG Added
1 each Pork Tenderloin, Fully Trimmed
2 oz. Custom Culinary® Gold Label Wasabi Ginger Ponzu Sauce
2 oz. Napa Cabbage Slaw with Black Sesame Seeds

Recommended Products: 9570 Gold Label Pork Base, 9671 Gold Label Wasabi Ginger Ponzu Sauce

Alternate Product Options: 9117 Gold Label Chicken Base, 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. Season pork tenderloin evenly with Gold Label Pork Base.
  2. Roast in 350° F oven for 25-30 minutes until 155° F internal temperature.
  3. Remove from oven. Allow to rest 10 minutes before slicing.
  4. Plate cooked pork medallions and lace with hot Gold Label Wasabi Ginger Ponzu Sauce.

Chef's Tips

May substitute Gold Label or Master's Touch® Chicken Base for the Gold Label Pork Base to season or rub the pork tenderloin.

Recipe By

Mike Speranza, CEC
Corporate Executive Chef, East Region
Custom Culinary, Inc.

Comments (0)

Post a Comment

First Name

Last Name




In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.