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In a blender combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running slowly add the olive oil. Season with S & P.
Combine the ancho powder, paprika, minced garlic, and 1/3 C olive oil. Preheat oven to 400 degrees.
The tenderloins are split down the middle. Season both sides of the pork with S & P. Spread a thin layer of olive tapenade down the center. Then roll the pork together like a log and tie with twine. Coat the pork with the ancho mixture. Heat the remaining 3 T olive oil and saute over high heat until almost smoking and sear pork on both sides.
Place pork in baking dish and roast until the outside is crusty and the meat is firm to touch - about 10 minutes.
Let the tenderloin rest 10 minutes - then slice. Spoon the charred pepper sauce on top of the pork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 381 | ||
Calories from Fat: 146 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 147.4mg | 45 % | |
Sodium 139.7mg | 5 % | |
Potassium 1160.2mg | 31 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 5.9g | ||
Protein 48.5g | 69 % | |
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: 381
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