roasted pork tenderloin
Preheat oven to 400
Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides.
Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F.
Place pork in a dish, cover to keep warm and let rest.
Return pan to medium-high. Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally.
Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half.
Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted.
Slice pork and arrange on plates with mushroom fennel mixture. Top with blue cheese and fennel fronds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 273 | ||
Calories from Fat: 91 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 86.1mg | 27 % | |
Sodium 412.4mg | 14 % | |
Potassium 1280.3mg | 34 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 10.2g | ||
Protein 31.7g | 45 % | |
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: 273
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