Try this Pork Tenderloins with Stilton, Port and Jalapenos recipe, or contribute your own.
Suggest a better descriptionWith a small sharp knife, trim surface fat and silvery membrane from pork. In a 10- to 12-inch frying pan over medium-high heat, brown pork in oil, turning to cook evenly. Transfer meat to a 9- or 10-inch square pan. Bake in a 400 degree oven until meat thermometer inserted in thickest part registers 160 degrees, about 15 minutes. Meanwhile, discard fat in frying pan and add port and broth. Boil over high heat until reduced to 3/4 cup, about 3 minutes. Stir in cream and continue to boil until sauce forms large shiny bubbles, about 5 minutes more. Add cheese and chilies; stir until cheese melts. Remove from heat. Slice meat across the grain; fan equal portions on each of 4 dinner plates. Spoon sauce over meat. Recipe By : Sunset Annual 1988 - Page 21 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1306g) | ||
Recipe Makes: 1 | ||
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Calories: 1728 | ||
Calories from Fat: 732 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.4g | 109 % | |
Saturated Fat 36.9g | 184 % | |
Monounsaturated Fat 29.2g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 561.9mg | 173 % | |
Sodium 2401.2mg | 83 % | |
Potassium 3471.4mg | 91 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 13.3g | ||
Protein 164.6g | 235 % | |
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: 1728
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