Try this Pork Tenderloins with Orange Pepper Sauce recipe, or contribute your own.
Suggest a better description1. Prepare the pork by cutting into 1/2-inch slices, then pounding between 2 sheets of waxed paper until about 1/4 inch thick. Dust lightly with the flour. 2. In a wide skillet, melt the margarine over medium-high heat. Add the pork, turning once, until browned on both sides. Do this step in stages if pan isnt large enough to handle all the pork at once. When the pork is browned on the outside, it should be thoroughly cooked through. Remove to a warmed serving platter, and keep warm in a 200 degree oven. 3. To the drippings in the pan add the shallots and pepper. Cook, stirring occasionally, until the shallots wilt, then add the wine, orange peel, and orange juice. Bring to a boil, stirring frequently. Cook until reduced to 1/2 cup or so. Pour the sauce over the pork and serve. Recipe By : In the Kitchen with Bob Posted to EAT-L Digest 14 October 96 Date: Tue, 15 Oct 1996 18:00:56 -0400 From: Cheryl Constantine
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 103 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 90.2mg | 3 % | |
Potassium 102.2mg | 3 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 9.8g | ||
Protein 1.1g | 2 % | |
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: 150
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