Photo: Sam Loyd
Rosemary Roasted Pork Tenderloin with a Bourbon Glaze and Old Amsterdam Grits
26 ingredients
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Estimated Nutrition (whole recipe, rough)
839
Calories
68g
Protein
53g
Fat
25g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pork
- 3 pounds pork tenderloin (2 large pieces)
- 3 large cloves garlic, minced
- 3 tablespoons fresh rosemary, finely chopped
- 5 teaspoons ground black pepper (If you like a bit less heat, use 4 teaspoons)
- 2 1/2 teaspoons Kosher salt
- 2 1/2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Bourbon Glaze
- (Makes 1/4 cup)
- 3/4 cup of good Bourbon
- 1/4 cup pure maple syrup
- 1 teaspoon Dijon mustard
- Amsterdam Cheese Grits
- 4 cups low-sodium chicken broth
- 1 cup white stone ground grits
- 1 tablespoon unsalted butter
- 4 ounces grated Old Amsterdam cheese
- Freshly ground white pepper
- Collard Greens
- 4 to 5 pounds of fresh collard greens
- 1 tablespoon extra-virgin olive oil
- 1 large clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- Fresh squeezed lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes