Pan-fried Pork Fillet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mike04 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pork tenderloin |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Vegetable oil |
| 1 | Sauce of choice, see * Note |
INSTRUCTIONS
Note: See the "Quick Peppercorn Sauce", "Quick Mustard-Tarragon Sauce", and "Quick Mushroom And Herb Sauce" recipes which are included in this collection. Cut the pork tenderloin into 1/2-inch medallions. Season with salt and pepper. Heat the oil in a saute pan for 2 minutes over high heat. Add the pork and saute for 4 to 5 minutes on each side until well browned and thoroughly cooked. As the second side is finishing cooking finish the final stage of the sauce making. Serve with sauce chosen. This recipe yields 4 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 404
Calories From Fat: 187
Total Fat: 20.8g
Cholesterol: 159.9mg
Sodium: 181.6mg
Potassium: 757.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 50.8g