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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 6 servings |
||
| Calories 168 | ||
| Calories from Fat 55 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 55mg | 2% | |
| Potassium 453mg | 12% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.8g | ||
| Protein 17.2g | 34% | |
Ingredients
- 1 lb pork tenderloin, trimmed
- 2 tablespoons flour
- salt
- pepper
- paprika
- 1 tablespoon butter
- 1 onion, sliced
- 1/2 lb mushroom, sliced
- 2/3 cup dry white wine
- 1/4 teaspoon rosemary
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Directions
1
Season flour with salt, pepper and paprika.2
Roll tenderloin in seasoned flour.3
Saute pork in butter until golden brown.4
Add sliced onions and mushrooms.5
Saute for a minute or two.6
Add wine and rosemary.7
Cover and cook over low heat for 45 to 60 minutes, or until done.8
Add lemon juice and parsley just before serving.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Imagenie
On Mar 12, 2009
Very good, tastes great and easy to make. High calorie taste but low in fat. The lemon adds a nice tang. Will make again. Thank you!!!
From: Mr Jackson
On Oct 13, 2008
I made this the other night and I will make again. I didn't add enough mushrooms though. I think the next time I will use a pork loin vs. a tenderloin. Tenderloins can be a little small and cook much faster. Thanks!
From: SusieQusie
On Mar 21, 2008
In a word - scrumptious! I followed the recipe not knowing exactly what to expect but something really good according to previous reviewers. They were right! I don’t even like mushrooms and I ate the heck out these. I found the wine/ onion/ lemon juice combo to be reminiscent of sauerkraut – one of my favorite dishes when cooked with pork! DH, the mushroom lover but sauerkraut hater, was not as enthusiastic as I was but he ate his fair share. 
Thanks for posting this marvelous recipe!
From: Derf
On Mar 11, 2008
wow! I sure will be making this again, absolutely delicious/lushious!! Soo tender and the sauce, onions and mushrooms were outstanding! Thanks for posting!!
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