Marinated Pork Tenderloin Recipe
Ingredients
| Red wine | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Onion | 1 , peeled and sliced | |
| Whole clove | 1 | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Bay leaf | 1 Small | |
| Parsley sprigs | 3 | |
| Pork tenderloin | 2 Pound, cut into 0.5" slices | |
| Butter | 3 Tablespoon | |
| Oil | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Chicken stock | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2134 Calories from Fat 1026
% Daily Value*
Total Fat 116 g177.8%
Saturated Fat 40.2 g201%
Trans Fat 0.3 g
Cholesterol 690.1 mg230%
Sodium 1055 mg44%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5 g19.9%
Sugars 7.9 g
Protein 196 g391.6%
Vitamin A 30.3% Vitamin C 26.5%
Calcium 14.4% Iron 64.6%
*Based on a 2000 Calorie diet
Directions
Arrange meat slices in 1 layer in a shallow dish and pour marinade over, turning to moisten.
Marinate 2 hours, turning once.
Remove steaks from marinade and reserve marinade.
Heat butter and oil in a large skillet until pork is done and browned on each side.
Transfer to baking dish and set aside.
Add flour to fat in skillet and cook on low heat, mixing with wooden spoon until flour is lightly browned.
Strain the marinade and add the chicken stock.
Stir constantly with wire whisk and bring to a boil until sauce is smooth and slightly thickened.
Taste for seasoning.
Pour the sauce over steaks and bake for 10 minutes.
Chef
