Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 1 Whole Pork Tenderloin
- 3 Teaspoons Fresh sage Minced
- 1 Teaspoon salt
- 1 Teaspoon Freshly Ground black pepper
- 1 Tablespoon butter
- 1 Cup chicken broth
- 2 Tablespoons Pure maple syrup
- 2 Tablespoons Dijon mustard Coarse grain
Directions
Slice Tenderloin Into 1/3 Inch Thick Slices Then Sprinkle With 1-1/2 Teaspoons sage, salt And pepper. Melt butter in Heavy Medium Skillet Over Medium High Heat Then Add Pork And Cook Until Golden Brown on Both Sides. Transfer Pork to Plate Leaving Drippings in Skillet.Add Broth, maple syrup, mustard And Remaining sage to Skillet And Boil Until Syrupy And Thick Scraping up Browned Bits. Reduce Heat to Low And Return Pork And Any Accumulated Juices to Skillet And Cook Until Just Heated Through. Serve Pork With Sauce.
Category:Cathy's Recipes