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Butterflied Pork Tenderloin Mediterranean Style

Per: null


Ingredients: Pork • Water • Dehydrated garlic • Seasoned oil (canola oil, paprika extract, onion extract, spice extract) • Salt • Modified vinegar • Spices • Dehydrated parsley • Lemon flavour (ethyl alcohol, natural flavour, citrus extract) • Flavour.

Nutrition facts:

Per Per 4 meatballs (100 g)
Calories 250
% Daily Value (DV) *
Fat 21 g
Saturated 9 g
+ Trans 1 g
50 %
Carbohydrate 2 g
Protein 14 g
Cholesterol 55 mg
Sodium 540 mg23 %
Potassium 225 mg7 %
Calcium 20 mg2 %
Iron 1.25 mg7 %
*5% or less is a little, 15% or more is a lot

Cooking Instructions


Cook to a minimum internal temperature of 160°F (71°C). Remove product from packaging.

BBQ (For best results)

Cook in a pre-heated barbecue on medium-high heat for 12 to 15 minutes, covered, turning once or twice with tongs.


Add 1 tbsp of oil to a non-stick fry pan, and cook over medium-high heat for 12 to 15 minutes, turning occasionally with tongs.


Preheat oven to 400°F (204°C).

Add 1 tbsp of oil to a non-stick fry pan, and preheat on medium-high heat.

Remove product from packaging, place into the pan, and sear each side for about 2 minutes.

Place seared product on foil-lined baking sheet. Bake for 15 to 20 minutes.

Remove from oven and allow to rest for 5 minutes before serving.


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