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Ingredientes
- 1 1/2 pound pork tenderloin, cut into 1/4" rounds
- 1/2 pound button mushrooms
- 1 med. onion, minced
- 1 clove garlic, crushed
- Salt & black pepper
- 2 tbsp. plain flour
- 1 tbsp. red wine vinegar
- 2 tbsp. veg. oil
- 1 teaspoon mixed herbs
- 1-2 tbsp. tomato paste
- 1/2 pt. chicken stock
- 1 tbsp. butter
- Parsley for garnish
Direcciones
- 1. Marinate meat in mix of oil, vinegar, salt, pepper, herbs, onion and garlic for at least 2 hrs (covered in refrigerator).
- 2. Slice mushrooms.
- 3. Drain meat from marinade, reserve marinade.
- 4. Saute/fry meat in large fry pan in melted butter. Stir till meat is white and hard. Add in marinade.
- 5. Stir in tomato paste, plain flour and mix.
- 6. Add in chicken stock, slowly mixing to thickish consistency.
- 7. Simmer, covered for 1/2 hour. Add in mushrooms. Simmer further 1/2 hour.
- 8. Serve topped with minced parsley on nest of plain boiled rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 127 | 42% |
| Total Fat 14.3g | 18% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.21g | |
| Cholesterol 115mg | 38% |
| Sodium 256mg | 11% |
| Potassium 801mg | 23% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.82g | 1% |
| Protein 35.48g | 57% |
