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Ingredients
- 14oz (420gr) pork tenderloin
- 1/2 cup chopped mushrooms, about 1oz (30gr)
- 2 shallots, finely chopped
- 2 slices dry-cured ham, such as Prosciutto, chopped
- 8 – 12 fresh sage leaves, chopped
- 1/4 cup walnuts, finely chopped
- 1 tbs olive oil
- 1/2 tsp paprika
- 1 tsp Herbes de Provence
- 1 tbs olive oil
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 101g | |
| Calories 364 | |
| Calories from Fat 318 | 87% |
| Total Fat 36.4g | 45% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 17mg | 6% |
| Sodium 17mg | 1% |
| Potassium 294mg | 8% |
| Total Carbs 3.5g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.01g | 1% |
| Protein 8.64g | 14% |
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