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Roast Pork, Fall Vegetables
THYME FOR COOKING BLOG11Ingredients
50Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (12oz, 360gr)
- 2 medium potatoes (cut into wedges)
- 1 acorn squash (golden ,cut in half, cleaned, sliced)
- 5 shallots (peeled, left whole)
- 2 Tbsp. olive oil
- 1/4 tsp. celery salt
- 1/2 tsp. paprika
- 3/4 cup beef stock (6oz, 180ml)
- 1/2 cup madeira (4oz, 120ml)
- 1 Tbsp. tomato paste
- 1 Tbsp. maizena corn starch (dissolved in 2 tbs water)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium400mg17% |
| Potassium1940mg55% |
| Protein35g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A45% |
| Vitamin C80% |
| Calcium10% |
| Iron30% |
* 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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