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Description
Pork tenderloin is a lean and relatively quick cooking option for everyday dinners. Because it is so lean, you'll want to allow it to marinate for about a half hour to boost the flavor and help ensure it stays juicy during cooking. Here, the pork is drizzled with balsamic vinegar and wine and then seared with a bit of butter and garlic until browned and cooked through, and the marinade is cooked along with the mushrooms and reduced to a sauce.
Ingredients
US|METRIC
4 SERVINGS
- 400 grams pork tenderloin
- 1 Tbsp. pepper (paste)
- 6 bay leaves (crumbled)
- 4 garlic cloves (minced)
- salt
- 200 grams Paris mushrooms
- 1 Tbsp. balsamic vinegar
- 200 mL red wine
- 2 Tbsp. butter
- 150 mL olive oil
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Directions
- Trim fat from pork loin and place on a platter.
- Season tenderloin with pepper paste, bay leaves, garlic and salt.
- Drizzle with balsamic vinegar and wine.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol80mg27% |
Sodium290mg12% |
Potassium500mg14% |
Protein21g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber<1g3% |
Sugars1g |
Vitamin A6% |
Vitamin C4% |
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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