Source: Come to the Table
For pork, with sharp knife, cut each tenderloin lengthwise almost through. Lay each tenderloin flat between waxed paper and pound til 1/2 inch tick. Arrange tenderloins in baking dish. Put half the garlic and half the ginger on top of each tenderloin. Mix reserved pineapple juice, soy sauce and cinnamon and pour over the meat. Refrigerate tenderloins for several hours or overnight.
Put 2 slices of prosciutto lengthwise on each pork tenderloin. Spoon half the diced pineapple and half the dried cranberries down the middle of each tenderloin. Roll meat and fasten with kitchen twine. Turn pork seam side down. Preheat oven to 350. Heat vegetable oil in large skillet. Sprinkle meat with flour and brown on all sides. Put tenderloins in roasting pan and roast til meat thermometer inserted into center of pork registers 150 degrees, up to 30 minutes. Let rest 10 minutes. Remove twine and slice into 1/2 inch pieces.
For sauce, in pan, over medium het, mix reserved pineapple juice, cranberry sauce, soy sauce, vinegar, cinnamon and red pepper flakes. Simmer sauce for 10 minutes. Spoon sauce over pork and garnish with grilled pineapple slices if desired.You can assemble this ahead and cook just before serving.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 711 | ||
Calories from Fat: 280 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 181.2mg | 56 % | |
Sodium 535.8mg | 18 % | |
Potassium 1291.4mg | 34 % | |
Total Carbohydrate 51.2g | 15 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 48.6g | ||
Protein 55.9g | 80 % | |
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: 711
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