Try this Pork Tenderloin Tequila recipe, or contribute your own.
Suggest a better descriptionHeres my all-time favorite - from the San Antonio Herb Society Cookbook: (Fran Rich, adapted from Betty Crockers Southwest Cooking) This is absolutely delicious, and it always gets raves when I serve it to guests. With hands, spread mustard over pork tenderloin. Heat oil and garlic in 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer until pork is done, about 30 minutes. Remove bay leaf. Serves 4 - 6. Posted to EAT-L Digest 01 Feb 97 by Fran
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Serving Size: 1 Serving (1170g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1600 | ||
Calories from Fat: 679 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.5g | 101 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 18.2g | ||
Cholesterol 582.4mg | 179 % | |
Sodium 1208.9mg | 42 % | |
Potassium 4492.4mg | 118 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 22.4g | ||
Protein 193.3g | 276 % | |
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: 1600
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