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Pork Tenderloin With Rosemary Cream Recipe
|Pork tenderloin||2 Pound (About 1 Piece)|
|Finely minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Red wine vinegar||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped fresh rosemary||1⁄2 Teaspoon|
Calories 389 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 14.9 g74.3%
Trans Fat 0.1 g
Cholesterol 169.2 mg
Sodium 161.6 mg6.7%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.08 g0.33%
Sugars 0.1 g
Protein 32 g64.4%
Vitamin A 15.8% Vitamin C 1%
Calcium 4% Iron 8.6%
*Based on a 2000 Calorie diet
Place in a roasting pan and bake, covered, at 375 degrees for about 30 minutes.
Saute the onion and garlic in the remaining tablespoon of butter in the skillet.
Stir in the vinegar, scraping up any browned bits from the bottom of the skillet.
Stir in the cream; bring to a boil.
Reduce heat and simmer until sauce is slightly thickened, reduced by 1/4 Season with rosemary, salt and pepper.
Slice tenderloin and drizzle the sauce along the edge of the meat.
Garnish with a sprig of fresh rosemary.