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Correo Electrónico
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Ingredientes
- 1 pork tenderloin, 14oz (420gr), cut in 1″ (2.5cm) slices
- 6 – 8 shallots, peeled, cut in half the long way if large
- 2 cloves garlic, minced
- 1/4 cup dry-cured Greek olives, pitted, cut in half
- 3 bay leaves
- 1 cup (8oz, 240ml) red wine
- 1 tbs olive oil
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 413 | |
| Calories from Fat 166 | 40% |
| Total Fat 18.62g | 23% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 126mg | 5% |
| Potassium 958mg | 27% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.05g | 0% |
| Protein 49.51g | 79% |
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