Tender, succulent slices topped with Peach Chutney; not only delicious, but great presentation.
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1. Preheat oven to 425 F.
2. In large self-sealing plastic bag, combine flour, salt and ginger. Place one tenderloin at a time in flour mixture. Seal bag, shake well to coat. Set aside.
3. In small bowl, whisk together 1/2 milk and left over flour from the bag. Set aside.
4. In extra large cast iron or oven going skillet, melt butter with oil over medium high heat. Add tenderloins; sear 5 minutes, turning twice to brown all sides. Add milk mixture to skillet.
5. Bring to a boil, stirring until thickened and bubbly. Turn meat to coat in sauce. Add remaining 1 cup milk. Bring to a boil.
6 .Cover and transfer to oven. Bake 16 to 18 minutes or until pork reaches 145 F when tested with instant read thermometer.
7. Transfer meat to cutting board; cover with foil. Let stand 10 minutes before slicing.
8. To serve, top tenderoil slices with Peach Chutney.
Makes 8 servings.
After step 5, I transferred to a 9 x 13 corning ware dish and covered with foil since I don't have an oven-going skillet.
Also, I found I needed to add more flour mixture before coating second tenderloin.
I used 2 tenderloins that totaled 3.4 pounds so it took a little longer to cook in the oven and I cooked until they reached 165 F
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1301g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1481 | ||
Calories from Fat: 497 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 24.7g | 124 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 656.2mg | 202 % | |
Sodium 697.6mg | 24 % | |
Potassium 4090.3mg | 108 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 35.3g | ||
Protein 199.1g | 284 % | |
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: 1481
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