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10Ingredients
35Minutes
250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 clove garlic
- 1 Tbsp. fresh rosemary
- 1 Tbsp. fresh sage
- 3 Tbsp. extra virgin olive oil
- 1 lb. pork tenderloin
- freshly ground black pepper
- fine sea salt
- 1/2 fennel bulb (large)
- 1/4 cup dry white wine
- 1/4 cup chicken broth
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium270mg11% |
| Potassium600mg17% |
| Protein24g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g4% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium4% |
| Iron10% |
* 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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Reviews(4)
Denice Town 5 years ago
It was great but I modified it by adding some butter to the sauce at the end. And, I kept the tenderloin whole and finished in a hot oven. Delish!
Alena 6 years ago
The wine I used turned out to be a bit too sweet but the recipe is very good overall
Teresa C. 8 years ago
I doubled the ingredients for the sauce the second time I made it.
Just delicious! Made with roasted butternut squash and couscous.
Great Fall meal.