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Ingredientes
- 2 pound pork tenderloins
- Dry mustard
- Salt and pepper
- 2 tbsp. butter
- 1 teaspoon rosemary, crushed
- 1/4 c. more butter
- 1/2 c. currant jelly
- 1 tbsp. flour
- 1 c. heavy cream
Direcciones
- Lightly coat tenderloins with dry mustard, salt and pepper. Brown tenderloins in 2 Tbsp. butter. Sprinkle with 1 tsp. crushed rosemary. Add in and heat the 1/4 c. butter and 1/2 c. currant jelly. Cover and bake in oven at 300 degrees for 40 min.
- Shake together 1 Tbsp. flour and 1 c. heavy cream. Pour over tenderloins. Bake covered for 15 more min. Slice pork into medallions. Place sauce in dish to spoon over individual portions of pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 146 | 48% |
| Total Fat 16.58g | 21% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.02g | |
| Cholesterol 113mg | 38% |
| Sodium 138mg | 6% |
| Potassium 458mg | 13% |
| Total Carbs 15.99g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.79g | 7% |
| Protein 23.13g | 37% |
