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Correo Electrónico
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Ingredientes
- 1 pork tenderloin, 14oz (420gr), cut into 1″ (2.5cm) slices
- 3 large shallots, sliced
- 1/4 cup capers
- 1/4 cup kalamata or dry-cured Greek olives
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1 tbs olive oil
- 1 tbs maizena (cornstarch) dissolved in 2 tbs water
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 383 | |
| Calories from Fat 168 | 44% |
| Total Fat 18.89g | 24% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.05g | |
| Cholesterol 153mg | 51% |
| Sodium 1144mg | 48% |
| Potassium 950mg | 27% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.14g | 0% |
| Protein 49.97g | 80% |
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