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Ingredientes
- 1 1/2 lbs. pork tenderloin
- 1/4 c. flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 to 8 lg. mushrooms, sliced
- 1 can chicken broth
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 2 tbsp. finely minced parsley
- 1/2 pt. cream
Direcciones
- Cut tenderloin into thin slices. Coat with flour, salt and pepper. Bring chicken broth to a boil, add in mushrooms and simmer 5 min. Heat butter in large frying pan and add in extra virgin olive oil. Brown pork slices. Pour broth over pork and simmer for 45 min or possibly till meat is tender. Remove pork and mushrooms from pan. Bring sauce to a boil and stir in cream and parsley. Reduce heat and cook for 2 min. Add in pork and mushrooms back to sauce. Serve over cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 263 | |
| Calories from Fat 128 | 49% |
| Total Fat 14.46g | 18% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.02g | |
| Cholesterol 102mg | 34% |
| Sodium 399mg | 17% |
| Potassium 635mg | 18% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.51g | 0% |
| Protein 25.8g | 41% |
