RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4575
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| Recipe Name: |
Rosemary Caper Pork Tenderloin - Copy - Copy - 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: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$1.35
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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: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
3 Tablespoons capers
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Directions:
Set oven to 450 degrees. Mix garlic, rosemary and lemon peel. Spread paste over tenderloin.
Brown tenderloin in 2 tablespoons of olive oil in dutch oven or skillet, turning, for 10 minutes.
Place skillet in oven for 15 to 20 minutes until pink inside. Remove pork and tent.
Deglaze pan with beef broth and balsamic vinegar. Reduce to half, add capers and 2 tablespoons of butter. Put 2 tablespoons of sauce on each plate.
Slice pork on the bias, about 1 inch thick. Add 2 to 3 slices to the sauce and serve. |
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| Nutrition per Serving: |
| Calories: |
244 |
Total Carbs: |
2.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
64.4 |
Fat: |
16.1 |
Protein: |
21.98 |
| Fiber: |
0.33 |
Sodium: |
280.83 |
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