← सभी रेसिपी

Pork Tenderloin With Port Pan Sauce, Cherries And Rosemary

Pork Tenderloin With Port Pan Sauce, Cherries And Rosemary is an eat-lf mailing list fruit meats recipe made with Salt, Ground Black Pepper, Pork Tenderloin, Olive Oil, and Dried Bing Cherries. Serves 3. Keep it handy for the next time you cook it.

सामग्री

• 1 tsp
• 1/2 tsp
• 1 lb
• 1/2 tsp
• 1/2 cup
• 1/3 cup
• 2/3 cup
• 2 tsp

विधि (झलक)

1. 1

   To promote even cooking, cut your slices to a uniform thickness.

2. 2

   If it helps, lay a ruler in front of the loin and slice at the 1" marks.

3. 3

   If you've got one, cover the pan with a splatter shield to prevent spattering.

4. 4

   Sprinkle salt and pepper over both sides of pork slices.

5. 5

   Heat oil until shimmering in heavy-bottom pan, over med-high heat, swirling pan to distribute oil.

6. 6

   Transfer pork to plate; continue with pan sauce recipe using drippings in pan.

7. 7

   Set pan in which pork was cooked over med-high heat; add port and cherries.

8. 8

   Boil, scraping pan bottom with wooden spatula to loosed browned bits, until liquid reduces to about 2 Tbsp, 2 - 3 min. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 min. Add salt and pepper to taste.

9. 9

   Reduce heat to med; return pork to pan, turning meat to coat.

10. 10

    Simmer to heat pork through and blend flavors, about 3 min. Adjust seasonings, adding salt and pepper to taste.

11. 11

    Transfer pork to serving plate and spoon sauce over meat.

12. 12

    Serve immediately.

13. 13

    NOTES: This was fabulous!! Very tasty and tender.

14. 14

    Cal 326.3

15. 15

    Fat 5.9g

16. 16

    Carb 26.2g

17. 17

    Fib 1.5g

18. 18

    Pro 36.5g

19. 19

    Sod 850mg

20. 20

    CFF 17.6%