Roast Pork Tenderloin with Green Peppercorn Sauce
Pork
0
10
390
40
Ingredients
- 2 pounds pork tenderloin
- 4 slices bacon
- 1/2 fresh pineapple (OR 1 8 1/4-oz can sliced pineapple)
- 1 tablespoon butter
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1 1/2 cups chicken broth
- 1 teaspoon green peppercorns (in vinegar, drained)
- 1 tablespoon corn starch
- 1 pound spinach
Directions
- 1Place tenderloin in open roasting pan; criss-cross two bacon slices over each. Bake in a 400 degree F. oven for 20-27 minutes or till meat thermometer reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.
- 2Pare fresh pineapple and slice into 1/2-inch slices. In a 10-inch skillet melt butter. Saute pineapple; remove. Add sugar to skillet and cook over medium heat till carmelized, about 5 minutes. Add vinegar and chicken broth; bring to boiling and cook till sugar dissolves. (If using canned pineapple, drain and add juice to chicken broth.) Add peppercorns and boil rapidly to reduce to about 1 cup. Combine cornstarch and cold water; stir into hot mixture. Cook and stir till thickened and bubbly. Season with salt, if desired. Steam spinach and keep warm.
- 3To serve, slice tenderloin and serve with pineapple and spinach. Spoon peppercorn sauce atop.
NutritionView more
390Calories
Sodium14%DV330mg
Fat26%DV17g
Protein75%DV38g
Carbs8%DV23g
Fiber8%DV2g
PER SERVING *
Calories390Calories from Fat150 |
% DAILY VALUE* |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol115mg38% |
Sodium330mg14% |
Potassium1200mg34% |
Protein38g75% |
Calories from Fat150 |
% DAILY VALUE* |
Total Carbohydrate23g8% |
Dietary Fiber2g8% |
Sugars16g32% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.