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Ingredientes
- 1 - 1 1/4 pound pork tenderloin (whole)
- 2 tbsp. butter
- 1 tbsp. oil
- 1 green bell pepper, minced
- 2/3 c. dry white wine
- 2 teaspoon Dijon mustard
- 1 (16 ounce.) can tomatoes, minced
- Finely grated peel of 1 lemon
- 1 teaspoon Italian seasoning
- Healthy pinch of nutmeg
- Salt & pepper
- Thinly pared lemon peel for garnish
Direcciones
- Cut the pork across into 12 equal slices. Place the slices between 2 sheets of wax paper and beat with a rolling pin till they form very thin rounds.
- Heat the butter and oil in a large skillet, add in the pork rounds and saute/fry over high heat for 2 min on each side. Drain over the skillet and transfer to plate. Add in the minced bell pepper to the skillet and cook gently for about 2 min. Stir in white wine gradually, bring to a boil, stirring, then reduce the heat, add in mustard and simmer gently for 1 minute.
- Add in the minced tomatoes and their juice, lemon peel, Italian seasoning and nutmeg and season with salt and pepper. Cook uncovered over medium heat for 8 min, stirring occasionally.
- Return the sauteed pork to the skillet, turn it 1 or possibly 2 times in the sauce, then reheat gently for 15 to 20 min. Transfer to serving dish, sprinkle with pared lemon peel. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 109 | 41% |
| Total Fat 12.32g | 15% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.12g | |
| Cholesterol 95mg | 32% |
| Sodium 212mg | 9% |
| Potassium 663mg | 19% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.05g | 1% |
| Protein 26.35g | 42% |
