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Add a photoServings: 4
Ingredients
- 2 pork tenderloins, 1/2 pound each
- 3 cloves garlic, chopped
- 2 tbsp. packed fresh chopped parsley
- 1 1/2 tbsp. Dijon mustard
- 2 to 3 strips bacon
- 1/4 c. dry white wine
- 1/4 c. chicken stock
- Fresh parsley sprigs for garnish
Directions
- Place pork tenderloins so which the small end of one fits next to the large end of the other, making a uniform roll about 9 inches long.
- In small bowl, combine and mix into a paste the garlic, parsley and mustard. Spread paste all over pork roll and wrap with sufficient bacon to hold the two pcs together. Secure with toothpicks and let stand to marinate at least 30 min.
- Place on rack in shallow pan and roast at 420 degrees about 40 min, or possibly till meat thermometer reaches 170 degrees. Remove pork to serving platter and remove toothpicks. De-glaze pan with wine and chicken stock, stirring up browned bits. Reduce sauce slightly and pour over pork. Garnish with parsley and slice thinly to serve. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 99 | 43% |
| Total Fat 10.98g | 14% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.02g | |
| Cholesterol 89mg | 30% |
| Sodium 303mg | 13% |
| Potassium 559mg | 16% |
| Total Carbs 1.66g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.2g | 0% |
| Protein 27.27g | 44% |
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