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Ingredientes
- 1 pound whole pork tenderloin or possibly boneless pork chops
- 1/2 c. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 tbsp. butter
- 3 tbsp. minced shallots or possibly green onions
- 1 teaspoon crushed peppercorns
- 3/4 c. dry white wine
- 2 1/2 tbsp. brown sugar
- 1/3 c. lemon juice
- 1 c. orange juice
- 1/4 c. Irish whisky
- 2 tbsp. juilenned orange rind
- 2 teaspoon chopped parsley
Direcciones
- Place equal pcs of meat between 2 pcs of waxed paper and lb. to 1/2 inch thick. Combine flour, chopped parsley, salt and pepper in a pie pan. Dredge pork in mix.
- Heat butter in a skillet. Add in pork and cook over medium heat. Brown on both sides.
- Remove pork chops from skilled and set aside.
- To make the sauce, add in remaining ingredients to butter remaining in skillet. Saut
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 117 | 40% |
| Total Fat 13.28g | 17% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.01g | |
| Cholesterol 77mg | 26% |
| Sodium 512mg | 21% |
| Potassium 460mg | 13% |
| Total Carbs 20.9g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 9.63g | 6% |
| Protein 16.78g | 27% |
