| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | January 199 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | T | Vegetable oil |
| 1 | Pork tenderloin, about 3/4 | |
| pound | ||
| cut crosswise into | ||
| 1-inch-thick | ||
| medallions | ||
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 1/2 | c | Canned tomato puree |
| 1/2 | c | Water |
| 1/4 | t | Freshly grated nutmeg |
| 1/2 | t | Ground coriander |
| 1/8 | t | Ground cloves |
| Buttered noodles as an | ||
| accompaniment |
INSTRUCTIONS
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, transferring it as it is browned to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is golden, add the tomato puree, the water, the nutmeg, the coriander, and the cloves, and simmer the mixture for 10 minutes. Stir in the pork and any juices that have accumulated on the plate and simmer the mixture, covered, for 5 minutes, or until the pork is cooked through. Season the pan gravy with salt and pepper and serve it with the pork over the noodles. Serves 2. Gourmet January 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1578
Calories From Fat: 772
Total Fat: 87.6g
Cholesterol: 734.4mg
Sodium: 1423.7mg
Potassium: 1110.1mg
Carbohydrates: 163.4g
Fiber: 5.2g
Sugar: 7.7g
Protein: 41.7g