Sauteed Pork With Red Pepper Sauce
|Pork tenderloin||500 Gram (1 Pound)|
|All purpose flour||3 Tablespoon (50 Milliliter)|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Sweet red pepper||1 Large, sliced|
|Garlic||1 Clove (5 gm), minced|
|Chopped fresh basil/0.5 teaspoon / 2 milliliter dried basil||1 1⁄2 Teaspoon|
|Low fat ricotta cheese||1 Cup (16 tbs) (250 Milliliter)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
Cut pork diagonally across the grain into 1/4 inch (5 mm) thick slices.
Coat with flour, shaking off excess.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook red pepper, garlic and basil for 3 minutes.
With slotted spoon, transfer to food processor or blender; puree.
Add cheese and mustard; process until well blended.
Add 1 tbsp (15 mL) of the oil to skillet; cook pork over medium-high heat, in batches and adding more oil if necessary, for 4 to 5 minutes or until browned outside and no longer pink inside.
Transfer to serving platter; keep warm.
Add stock to skillet; bring to boil, scraping up any browned bits on bottom of pan.
Whisk in red pepper mixture and heat through.
Pour some sauce over pork.
Pass remaining sauce separately.
Calories 427 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 102.2 mg34.1%
Sodium 233.1 mg9.7%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.2 g4.6%
Sugars 2.6 g
Protein 36 g72.6%
Vitamin A 26.6% Vitamin C 68.7%
Calcium 18.6% Iron 13.1%
*Based on a 2000 Calorie diet