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Marinated Pork Tenderloin

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  Red wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Onion 1 , peeled and sliced
  Whole clove 1
  Ground cinnamon 1⁄2 Teaspoon
  Bay leaf 1 Small
  Parsley sprigs 3
  Pork tenderloin 2 Pound, cut into 0.5" slices
  Butter 3 Tablespoon
  Oil 3 Tablespoon
  Flour 2 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a bowl, combine wine, water, onion, cinnamon, bay leaf, clove, parsley, salt and pepper.
Arrange meat slices in 1 layer in a shallow dish and pour marinade over, turning to moisten.
Marinate 2 hours, turning once.
Remove steaks from marinade and reserve marinade.
Heat butter and oil in a large skillet until pork is done and browned on each side.
Transfer to baking dish and set aside.
Add flour to fat in skillet and cook on low heat, mixing with wooden spoon until flour is lightly browned.
Strain the marinade and add the chicken stock.
Stir constantly with wire whisk and bring to a boil until sauce is smooth and slightly thickened.
Taste for seasoning.
Pour the sauce over steaks and bake for 10 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2134 Calories from Fat 1026

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 40.2 g201%

Trans Fat 0.3 g

Cholesterol 690.1 mg230%

Sodium 1055 mg44%

Total Carbohydrates 47 g15.6%

Dietary Fiber 5 g19.9%

Sugars 7.9 g

Protein 196 g391.6%

Vitamin A 30.3% Vitamin C 26.5%

Calcium 14.4% Iron 64.6%

*Based on a 2000 Calorie diet

Marinated Pork Tenderloin Recipe