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Calvados-Braised Pork Tenderloin Roast with Peppered Apple & Onion Gravy
PORK21Ingredients
90Minutes
510Calories
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Description
Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Heat oven to 425 degrees F. Combine flour and all-purpose seasoning in pie plate. Coat tenderloins with flour mixture; shake off excess flour and set aside.
- Melt 1 tablespoon oil in Dutch oven or large, heavy oven-safe skillet (if you do not have a Dutch oven or oven-safe skillet, sear the tenderloin in a large heavy skillet, then transfer the tenderloin to a baking pan), sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Transfer tenderloin to a platter. Repeat with remaining oil and tenderloin. Set tenderloins aside.
- Return pan or skillet to medium heat. Add 2 Tbs butter and shallots; cook for one minute until shallots are fragrant. Remove pan or skillet from heat; stir in 1/3 cup Calvados and add 2 springs thyme. Return pan or skillet to heat. Bring to a boil, reduce heat to medium and simmer for two minutes. Remove from heat and stir in 1/4 cup apple cider.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol145mg48% |
Sodium300mg13% |
Potassium940mg27% |
Protein39g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A20% |
Vitamin C15% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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