In Glad bag with flat bottom, place 4 pork tenderloins.
Mix together garlic, peppercorns, Fajita seasoning, apricot preserves, Dijon mustard, tomato paste, and balsamic vinegar and pour into bag to cover the tenderloins.
Let this marinate in refrigerator overnight or at least 2-3 hours.
Add 1.5 cups of marsala wine to marinade in bag and then remove tenderloins. Wipe off any excess marinade on the tenderloins with your hands and leave it in the bag.
In a Dutch oven, heat olive oil and chili oil. Brown the tenderloins for 5 minutes on each side and set aside.
Now pour marinade mixture into the Dutch oven and cook down to about half. Add 2-3 cups of whipping cream until you get a gravy look.
Now slice the browned tenderloins and place in a casserole dish and cover with the marinade mixture.
Bake uncovered for 25-30 minutes at 350 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1204g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 236 (22%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 218.4mg||67 %|
|Sodium 1319.9mg||46 %|
|Potassium 2906mg||76 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 60.8g|
|Protein 79g||113 %|
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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: 1076
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