nice for company
Boil both stocks in medium saucepan until reduced to 2/3 cup, approximately 25 minutes.
Set aside.
Preheat oven to 425F. heat oil in heavy ovenproof skillet over high heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer skillet to oven and roast pork just until cooked through. Transfer pork to plate and tent with foil.
Add leek and shallots to same skillet and cook over medium heat about 8 minutes.
Add reduced stock and Port and boil until reduced by half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 4 | ||
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Calories: 394 | ||
Calories from Fat: 161 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 71.4mg | 22 % | |
Sodium 365mg | 13 % | |
Potassium 773.2mg | 20 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.3g | ||
Protein 25.7g | 37 % | |
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: 394
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