"This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews."
Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 543 | ||
Calories from Fat: 293 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 43 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 204.2mg | 63 % | |
Sodium 2653.1mg | 91 % | |
Potassium 660mg | 17 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 10.6g | ||
Protein 62.5g | 89 % | |
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: 543
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