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Sage Roasted Pork Tenderloin With Carbonara Cabbage
PORK14Ingredients
40Minutes
520Calories
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Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Place salt, pepper, garlic, sage and olive oil in a food processor; puree until sage and garlic are blended. Season pork generously with the rub. Grill over direct heat 20 minutes or until 145 degrees F. internal temperature, as measured with an instant-read thermometer. Allow to rest 5 minutes before slicing.
- Meanwhile, in a large pot boil one gallon of water and salt. Add cabbage and blanch approximately 3 minutes or until tender: drain immediately and rinse in colander with very cold water.
- In a small saucepan over low heat, simmer cream and garlic until reduced by half.
- Place pancetta in a large skillet and brown until crisp. Remove and drain on paper towels. In same skillet, stir together cream, cabbage, pancetta, cheese and spinach over medium heat until warm. Season to taste with salt and pepper.
- Serve with sliced pork.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol220mg73% |
Sodium2560mg107% |
Potassium1050mg30% |
Protein43g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars0g |
Vitamin A25% |
Vitamin C70% |
Calcium15% |
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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