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Add a photoServings: 1
Ingredients
- 2 whl pork tenderloins cut into two and butterflied
- 1 c. Black Olive Tapanade
- 1 x Charred Yellow Pepper Sauce see * Note
- 1/2 c. Ancho pwdr
- 1/3 c. Extra virgin olive oil
- 1/3 c. Paprika
- 1 tsp Minced raw garlic Salt Freshly grnd black pepper
Directions
- In the center of the pork loins put a thin layer of tapanade, roll and season with rub.
- In a saute/fry pan heat oil, till almost smoking. Sear pork loins on all sides and grill for 3 min on each side.
- NOTES : The recipe doesn't say what to do with the Charred Yellow Pepper Sauce. I would imagine it's to be served on the cooked pork.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 699g | |
| Calories 1596 | |
| Calories from Fat 850 | 53% |
| Total Fat 96.67g | 121% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.09g | |
| Cholesterol 305mg | 102% |
| Sodium 314mg | 13% |
| Potassium 5619mg | 161% |
| Total Carbs 83.36g | 22% |
| Dietary Fiber 39.6g | 132% |
| Sugars 4.49g | 3% |
| Protein 118.25g | 189% |
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