RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3013
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| Recipe Name: |
Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$1.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, this area is recognized as having its own cuisine.
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Ingredients:
1 Teaspoon pepper, black
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Directions:
Preheat oven.
Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.
Sserving size: 6 ounces cooked pork and 1/4 cup conserve
(for 3 oz cooked)
CALORIES 316(13% from fat)
FAT 4.7g (sat 1.3g,mono 2.2g,poly 0.8g)
PROTEIN 27.2g
CHOLESTEROL 74mg
CALCIUM 47mg
SODIUM 285mg
FIBER 2.4g
IRON 2.8mg
CARBOHYDRATE 45g |
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| Nutrition per Serving: |
| Calories: |
373 |
Total Carbs: |
13.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
147.3 |
Fat: |
11.0 |
Protein: |
52.33 |
| Fiber: |
1.00 |
Sodium: |
584.12 |
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