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CATEGORY CUISINE TAG YIELD
Meats Dutch 1 Servings

INGREDIENTS

2 lb Pork tenderloin
2 T Butter
1 t Garlic, minced
2 T Almonds, slivered
1 1/2 t Salt
1/4 t Pepper
1 c Onion, sliced
1/2 lb Mushrooms, sliced
1 c Dry white wine
1 t Mint, minced
2 T Parsley, minced
12 Tsakistes green olives
pitted

INSTRUCTIONS

Cut pork into 1 inch thick slices; cut slices in half. Melt butter in
a large Dutch oven and brown meat with garlic and almonds. Season  with
salt and pepper. Add onions, mushrooms, wine, mint and parsley.  Cover
and simmer for 45 minutes, or until pork is tender. Add olives  and
heat through.  Terry's notes: Tsakistes are cracked green olives that
are marinated  in herbs and brine. They can be purchased in Greek
specialty shops.  Variation: Omit slivered almonds and tsakistes
olives. Slice 12 green  olives stuffed with almonds and add with 2 Tbsp
fresh lemon juice to  the cooked tenderloin. Heat to blend flavors. Per
Serving: 268  calories; 10 g Fat (37% calories from fat); 33g protein,
4g  carbohydrate; 109 mg cholesterol, 755 mg sodium  Chris' notes: I
couldn't find tsakistes olives and used a good quality  Kalamata olive
instead. I also omitted the mushrooms because I don't  like them. I
added more almonds than called for and I chopped the  onions instead of
slicing. It was yummy!  Posted to FOODWINE Digest  by "Mcelrath,
Christine"  <christim@SHC.ORG> on Feb 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2449
Calories From Fat: 951
Total Fat: 106.7g
Cholesterol: 913.8mg
Sodium: 4108.5mg
Potassium: 5371.2mg
Carbohydrates: 34.7g
Fiber: 7.7g
Sugar: 14.5g
Protein: 284.4g


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