Recipe Details
Ingredients
-
1tablespoonvegetable oil
-
½cupminced carrots
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1 ½poundspork tenderloin medallions
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2teaspoonsall-purpose flour
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1tablespoondried basil
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1tablespoondried parsley
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½teaspoonground black pepper
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½teaspoonbeef bouillon granules
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⅔cuplight cream
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¼cupdry white wine
Cooking Directions
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Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
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In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories226 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 6g |
28% |
| Cholesterol 81mg |
27% |
| Sodium 99mg |
4% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 1g |
|
| Protein 21g |
42% |
| Vitamin C 2mg |
2% |
| Calcium 48mg |
4% |
| Iron 2mg |
9% |
| Potassium 396mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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