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Nutrition Facts
Serving Size 291 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 460 mg 19%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 28 g
Vitamin A 2% Iron 15%
Vitamin C 40% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Roasted Pork Tenderloin Mushrooms and Potatoes
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
1 Lb pork tenderloin
1/2 Tsp salt
1 Tsp black pepper
2 cup(s) Baby Bella Mushrooms, quartered
1 Lb red potatoes, quartered
1/4 cup(s) sherry wine
1/4 cup(s) parsley leaves
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Instructions

1
Preheat oven to 400ºF.
2
Place a large, non-stick skillet over medium high heat.
3
Rub olive oil over pork and season with salt and pepper.
4
Place in hot pan and sear on all sides until a dark golden crust forms, adjusting the temperature so as not to burn.
5
Remove pork and place on a baking dish. Bake 15 minutes.
6
Meanwhile, in same skillet used for pork, add mushrooms and poratoes
7
Cook until potatoes are tender, stirring occasionally.
8
Add wine and parsley then toss.
9
Remove pork from oven and let stand 10 minutes then slice.
10
Serve with mushrooms and potatoes.

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