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Pork Tenderloin Munich Recipe
|Pork tenderloin||5 Pound|
|Green onions and tops||2 , minced|
|Garlic||1 Clove (5 gm), minced|
|Minced celery tops||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Beef extract/2 beef cubes, crumbled||2 Teaspoon|
|Dry sauterne||1⁄4 Cup (4 tbs)|
|Table cream||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Calories 418 Calories from Fat 172
% Daily Value*
Total Fat 19 g29.8%
Saturated Fat 9.5 g47.4%
Trans Fat 0.1 g
Cholesterol 178.9 mg
Sodium 206.8 mg8.6%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.37 g1.5%
Sugars 1.4 g
Protein 49 g98.9%
Vitamin A 9.8% Vitamin C 3%
Calcium 4.8% Iron 15%
*Based on a 2000 Calorie diet
Braise the pork in butter until done, very slowly at first, then increase heat until centre is pink.
To make the sauce, melt 4 Tbsp butter in another pan.
Add onions, garlic and celery tops.
Cook until onions are soft.
Blend in flour.
Add chicken broth, basil, nutmeg, beef extract and wine.
Cook until thick.
Add cream and sour cream over very low heat and stir until blended.
To serve, spoon sauce over cooked pork.