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Suggest a better descriptionPreheat oven to 400 F. degrees. 1. Pat pork dry with paper towels & season with salt & pepper. 2. In a large heavy kettle heat oil & 4 tablespoons butter over moderately high heat until hot but not smoking & brown pork on all sides. 3. Reduce heat to moderate & cook pork, covered, turning occasionally, 10 minutes. 4. Transfer pork to a shallow baking dish & roast pork in oven until a meat thermometer registers 155 degrees F. for barely pink meat, 10 to 15 minutes. 5. While pork is roasting, add remaining tablespoon butter & shallots to kettle & cook over moderate heat until softened. 6. Add wine, broth & mustard and simmer, scraping up brown bits, until reduced by about half. 7. Add cream & basil and simmer until thickened. 8. Stir in parsley and salt & pepper to taste. 9. Cut pork into 1/2-inch-thick slices. 10. Pour sauce over pork and garnish with chives. Notes: Excellent, meat very tender & sauce is vert flavorful. Posted to MC-Recipe Digest V1 #351 Recipe by: Vicki Wiltshire From: "Wiltshires"
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 4 | ||
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Calories: 1070 | ||
Calories from Fat: 921 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.4g | 136 % | |
Saturated Fat 61.6g | 308 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 365.5mg | 112 % | |
Sodium 518.4mg | 18 % | |
Potassium 755.2mg | 20 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.4g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1070
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