Try this Pork Medallions with Port Sauce recipe, or contribute your own.
Suggest a better description1. Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. 2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. 3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. 4. Serve the meat with the sauce spooned over the top of each medal- lion. Per 4 ounce serving: 347 calories File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 120 | ||
Calories from Fat: 53 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 143mg | 5 % | |
Potassium 156.3mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.3g | ||
Protein 2.1g | 3 % | |
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: 120
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