Pork tenderloin and cinnamon go very well together. Your friends and family will want you to prepare this meal over and over again.
Trim the white membrane from the tenderloin.
Slice tenderloin crosswise at (about)1" to 1 1/2" intervals. Stand each piece on its "cut" end and pound each piece with a meat mallet (both sides) until about 1/2" thick.
Here is where you can add as much or as little spices and herb as you want. Sprinkle each side of the cut pork with the salt, thyme, cinnamon,black pepper, nutmeg and cloves.
Heat your skillet on high and add the vegetable oil. Turn down to med-high and add pork (single layer). Cook each side for about 3 to 5 minutes. Remove pork with tongs to a serving plate. You can cover the plate with aluminum foil to keep warm.
In same pan, add currant jelly and stir until melted. Turn heat to high and add chicken broth. Bring to a boil for about 30 seconds. Pour sauce over the pork tenderloins. Serve hot.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4|
|Calories from Fat: 131 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 72.8mg||22 %|
|Sodium 122mg||4 %|
|Potassium 483.9mg||13 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 9.6g|
|Protein 23.6g||34 %|
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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: 270
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