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Pork Tenderloin and Shallots in Red Wine; winter Recipe

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Pork Tenderloin and Shallots in Red Wine; winter
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Ingredients

  • 1 pork tenderloin, 14oz (420gr), cut in 1″ (2.5cm) slices
  • 6 – 8 shallots, peeled, cut in half the long way if large
  • 2 cloves garlic, minced
  • 1/4 cup dry-cured Greek olives, pitted, cut in half
  • 3 bay leaves
  • 1 cup (8oz, 240ml) red wine
  • 1 tbs olive oil
  • 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 261g
Calories 413  
Calories from Fat 166 40%
Total Fat 18.62g 23%
Saturated Fat 3.51g 14%
Trans Fat 0.05g  
Cholesterol 153mg 51%
Sodium 126mg 5%
Potassium 958mg 27%
Total Carbs 9.03g 2%
Dietary Fiber 0.2g 1%
Sugars 0.05g 0%
Protein 49.51g 79%
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