Try this Pork Tenderloin with Cherry Tomato, Red Onion, And Arugula recipe, or contribute your own.
Suggest a better descriptionIn a pan large enough to hold the tenderloin, combine 2 oz. olive oil , black pepper and garlic. Marinate at least 1 1/2 hours, preferably overnight. ** If you do not have time to marinate the tenderloin, you can simply season it with salt and pepper. Preheat an oven to 400 degrees. In a medium skillet, heat 1 ounce of olive oil over high heat, and roast on each side, turning frequently-. until golden all sides. Place the tenderloin in oven to finish cooking, for about 5 8 minutes. Cook until firm. Slice into about 10 slices. Yield: 4 servings CHERRY TOMATO, RED ONION, AND ARUGULA SALAD: In a large bowl combine tomatoes, onion, basil, olive oil and balsamic vinegar and mix well. Add salt and pepper to taste. Set aside briefly to let flavors blend. NOTES : Recipe Courtesy of John Villa of Parkview at the Boathouse Recipe by: IN FOOD TODAY SHOW #INJ068
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2536 | ||
Calories from Fat: 2536 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.2g | 376 % | |
Saturated Fat 39g | 195 % | |
Monounsaturated Fat 205.8g | ||
Polyunsanturated Fat 29.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 171.3mg | 6 % | |
Potassium 76.6mg | 2 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8g | ||
Protein 0.4g | 1 % | |
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: 2536
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