Try this Noces Pork Tenderloin with Currant and Walnut Stuffing recipe, or contribute your own.
Suggest a better descriptionSlice tenderloins lengthwise, almost through, forming a pocket for filling. To make filling, saute leeks, onion, garlic, currants and walnuts in a little hot oil for 4 to 5 minutes. Stir in 1/2 cup wine, season with salt and pepper. Blend to combine in a food processor. Fold each flap back, spread with filling then press closed. Coat lightly with flour. Saute in hot oil, browning on all sides. Add onion, cook 4 to 5 minutes then add chicken broth and wine. Simmer uncovered for 5 minutes. Transfer tenderloins to a 450F oven for 15 minutes, then place on cutting board. Add whipped cream and mustards to chicken broth mixture. Bring to boil and simmer uncovered until slightly thickened. Spoon over tenderloins sliced into 1-inch thick pieces. From Noce Restaurant & Bar, 875 Queen St. W., Toronto, Ontario. Posted to MM-Recipes Digest V3 #294 Date: Fri, 25 Oct 96 23:06:44 UT From: "Deborah K?hnen"
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 146 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 20.6mg | 6 % | |
Sodium 437.1mg | 15 % | |
Potassium 260.1mg | 7 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.5g | ||
Protein 4.2g | 6 % | |
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: 222
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