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Ingredients
- 14oz (420gr) pork tenderloin
- 2 slices Prosciutto
- 3 medium shallot, finely chopped
- 1/3 cup chopped, dry-cured Greek olives
- 1/2 cup roughly chopped fresh parsley
- 1/3 cup shredded Gruyère cheese
- 2 tsp olive oil
- 1 tbs sherry vinegar
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 78g | |
| Calories 121 | |
| Calories from Fat 87 | 72% |
| Total Fat 9.79g | 12% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 17mg | 6% |
| Sodium 31mg | 1% |
| Potassium 267mg | 8% |
| Total Carbs 1.84g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.24g | 0% |
| Protein 6.29g | 10% |
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