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Sauteed Pork With Red Pepper Sauce Recipe
|Pork tenderloin||500 Gram (1 Pound)|
|All purpose flour||3 Tablespoon (50 Milliliter)|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Sweet red pepper||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh basil/0.5 teaspoon / 2 milliliter dried basil||1 1⁄2 Teaspoon|
|Low fat ricotta cheese||1 Cup (16 tbs) (250 Milliliter)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
Calories 427 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 102.2 mg
Sodium 233.1 mg9.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.2 g4.6%
Sugars 2.6 g
Protein 36 g72.6%
Vitamin A 26.6% Vitamin C 68.7%
Calcium 18.6% Iron 13.1%
*Based on a 2000 Calorie diet
Coat with flour, shaking off excess.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook red pepper, garlic and basil for 3 minutes.
With slotted spoon, transfer to food processor or blender; puree.
Add cheese and mustard; process until well blended.
Add 1 tbsp (15 mL) of the oil to skillet; cook pork over medium-high heat, in batches and adding more oil if necessary, for 4 to 5 minutes or until browned outside and no longer pink inside.
Transfer to serving platter; keep warm.
Add stock to skillet; bring to boil, scraping up any browned bits on bottom of pan.
Whisk in red pepper mixture and heat through.
Pour some sauce over pork.
Pass remaining sauce separately.