From the Food Network - Healthy Eating with Ellie Krieger
| 1 1/4 | pounds pork tenderloin |
| 1 | tsp Dijon mustard |
| 1 | tbsp black peppercorns, coarsely ground |
| 2 | tsp olive oil |
| 1/2 | cup chicken broth, low sodium |
| 1/2 | cup dry red wine |
| 1 | dash salt |
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
Pork, Main Dish
| Nutrition Facts | ||||||
Serving Size 206.4g |
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Amount Per Serving |
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Calories 285 Calories from Fat
84 |
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% Daily Value* |
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Total Fat
9.3g 14%
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Saturated Fat
2.7g 14%
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Trans Fat
0.0g |
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Cholesterol
112mg 37%
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Sodium
230mg 10%
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Total Carbohydrates
2.1g 1%
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Dietary Fiber
0.4g 2%
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Sugars
0.5g |
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Protein
40.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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