Photo: Sam Loyd
Roasted Pork Tenderloin with Butternut Squash Mash and Tarragon Gravy
12 ingredients
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
572
Calories
60g
Protein
22g
Fat
34g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Apple Cider | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Agave | 1 tsp (7g) | 21 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 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
- 1 medium butternut squash, cut in half lengthwise, seeds removed
- 1 pound lean pork tenderloin, trimmed of all visible fat
- Salt
- Freshly ground black pepper
- Nonstick butter-flavored cooking spray
- 1/2 cup unsweetened applesauce
- 4 teaspoons Dijon mustard
- 1/2 cup apple cider or low-fat, low-sodium chicken broth
- 1 tablespoon plus 2 teaspoons agave nectar
- 2 teaspoons chopped fresh tarragon
- A pinch of ground nutmeg
- 1/2 cup toasted walnuts, broken into small pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes