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Description
This quickly braised tenderloin is dressed up considerably with a spicy, herb-y pan sauce. Complete the meal with mashed potatoes, buttered peas and sliced orange and red onion salad.
Ingredients
US|METRIC
2 SERVINGS
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Directions
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Directions
- In large skillet melt 2 teaspoons butter over medium high heat; brown tenderloin on all sides. Add water; cover and cook over low heat for 15-20 minutes until internal temperature on a thermometer reads 145 degrees F. Remove pork from skillet; allow to rest for 5 minutes and keep warm. Drain drippings into a 1-cup measure, set aside.
- In skillet melt 1 tablespoon butter; add green onion, celery and garlic, cook and stir until tender, about 4 minutes. Stir cornstarch, ginger, pepper, thyme and sage into reserved drippings; blend well. Push vegetables to side of skillet, add cornstarch mixture, cook over medium-high heat until thickened and bubbly. Slice pork and serve with gravy.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol190mg63% |
Sodium210mg9% |
Potassium1060mg30% |
Protein54g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g3% |
Sugars0g |
Vitamin A10% |
Vitamin C4% |
Calcium4% |
Iron15% |
* 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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