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Receta Pork Tenderloin Baked In White Wine, Cream Sauce, And Thym

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Raciónes: 6

Ingredientes

Cost per serving $2.37 view details

Direcciones

  1. Ingredient notes: Chicken stock may be used in stead of wine.
  2. 1. Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork.
  3. 2. Heat oil in a roasting pan or possibly skillet which can be used on direct heat and in the oven. Brown meat on all sides.
  4. 3. Add in wine to the pan and roast in preheated 350F/180C oven 45-50 min or possibly till a meat thermometer registers 160F/70C.
  5. 4. Remove meat from pan and reserve. Add in cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently till slightly thickened. Adjust seasoning if necessary.
  6. 5. Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 212g
Recipe makes 6 servings
Calories 301  
Calories from Fat 134 45%
Total Fat 15.18g 19%
Saturated Fat 5.96g 24%
Trans Fat 0.15g  
Cholesterol 121mg 40%
Sodium 502mg 21%
Potassium 641mg 18%
Total Carbs 2.06g 1%
Dietary Fiber 0.2g 1%
Sugars 0.37g 0%
Protein 30.71g 49%
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