Try this Pork Tenderloin with Creamy Cider-Herb Sauce recipe, or contribute your own.
Suggest a better description- Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; sear pork all over, about 6 minutes.
- Roast in 400* oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Transfer to cutting board and tent with foil.
- Meanwhile, in same skillet, melt butter over medium, cook onion until softened (5 mins). Add garlic, cook for 1 min
- Add cider and bring to a boil, scraping up any brown bits. Stir in chicken broth, cream and mustard. Boil until reduced to 1 cup (about 5 minutes)
- Mix cornstarch with 2 tsp water, stir into sauce. Add thyme and parsley.
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Serving Size: 1 Serving (5830g) | ||
Recipe Makes: Servings | ||
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Calories: 8250 | ||
Calories from Fat: 4145 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 460.5g | 614 % | |
Saturated Fat 235g | 1175 % | |
Monounsaturated Fat 157.3g | ||
Polyunsanturated Fat 39g | ||
Cholesterol 2336.8mg | 719 % | |
Sodium 5378.6mg | 185 % | |
Potassium 17512.3mg | 461 % | |
Total Carbohydrate 422.4g | 124 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 421.9g | ||
Protein 598.3g | 855 % | |
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: 8250
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