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Pork Tenderloin Cutlets with balsamic shallot sauce Recipe Video
|Pork tenderloin||1 Pound, trimmed (1 Piece)|
|Dried thyme||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Tablespoon|
|Balsamic vinegar||3 Tablespoon|
Calories 182 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 76.4 mg
Sodium 305.9 mg12.7%
Total Carbohydrates 8 g2.7%
Dietary Fiber 0.31 g1.2%
Sugars 5.4 g
Protein 24 g47.6%
Vitamin A 3.4% Vitamin C 1.9%
Calcium 2.7% Iron 11.8%
*Based on a 2000 Calorie diet
Place each piece between 2 sheets plastic wrap.
Pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet.
Combine salt, thyme, pepper, and allspice and it rub over both sides of pork.
Heat a large nonstick pan. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan. keep warm.
Reduce the heat. Add shallots and butter to pan.
Cook for 2 minutes adn keep stirring.
Add brown sugar and vinegar and cook until sugar melts. Stirring constantly. Pour sauce over pork.
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