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Ingredientes
- 4 x Medallions of pork, (2 ounce ea)
- 1/2 c. Seasoned flour
- 1 Tbsp. Fine diced onion
- 1/4 c. Peeled, seeded tomatoes
- 1/4 c. Sliced mushrooms
- 1 Tbsp. Green onion
- 1 tsp Minced parsley
- 1/4 c. Cabernet Sauvignon
- 1 ounce Butter to saute/fry
- Â Â Chef salt to taste
- 1/4 tsp Fresh garlic
- 4 ounce Beef gravy
Direcciones
- Cut and lb. medallions from pork tenderloin. Heat butter in saute/fry pan.
- Dredge pork in flour and place in saute/fry pan. Saute/fry pork for about 2 min on each side. Cook till medium well - about 155 degrees. Remove pork from pan and add in onion, mushroom, green onion, minced parsley, garlic, and red wine. Cook till most of liquid evaporates and add in beef gravy. Heat thoroughly and serve over pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 1331 | |
| Calories from Fat 466 | 35% |
| Total Fat 52.31g | 65% |
| Saturated Fat 26.37g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 224mg | 75% |
| Sodium 6193mg | 258% |
| Potassium 1912mg | 55% |
| Total Carbs 121.93g | 33% |
| Dietary Fiber 7.5g | 25% |
| Sugars 28.99g | 19% |
| Protein 78.81g | 126% |
