Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 (2 ounce.) pork medallions from the tenderloin or possibly loin
- 1 teaspoon Creole or possibly Dijon mustard
- 1 tbsp. flour mixed with 1/4 teaspoon salt and healthy pinch of white pepper
- 1 tbsp. oil
- 1 tbsp. butter
- 1 cucumber, peeled, seeded and sliced in 1-inch pcs
- 1 c. California Riesling
- 1 teaspoon Creole or possibly Dijon mustard
- 4 1/2 ounce. Port Salut or possibly Fontina cheese
- 1 teaspoon parsley, minced
Direcciones
- Lb. pork till thin and spread with 1 tsp. mustard. Sprinkle with the seasoned flour. Heat the oil and butter till quite warm. Add in pork mustard side up. Turn every 30 seconds or possibly so for 2 min. Remove to a warm plate to keep hot.
- Add in cucumber and remaining mustard. Stir and toss to coat with the oil, butter and mustard for 2 min. Push cucumbers to 1 side of the pan. Replace pork and cover with cheese. Distribute cucumbers around pork, pour on half of the wine, and cover pan for 1 minute.
- Remove cover, add in remaining wine, and cover for another minute, or possibly till the cheese begins to heat. Sprinkle with minced parsley and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 162 | 55% |
| Total Fat 18.32g | 23% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.09g | |
| Cholesterol 71mg | 24% |
| Sodium 240mg | 10% |
| Potassium 287mg | 8% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.72g | 0% |
| Protein 17.83g | 29% |
