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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside. | 2. Cut pork tenderloin into 1-inch slices. Season with salt and pepper. | 3. In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter. | 4. Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pork tenderloin	1	lb		544.0012	0.0	93.6135	16.0027
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
lemon peel	1	tablespoon	grated	2.82	0.96	0.09	0.018000000000000002
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
caper	1	tablespoon	rinsed	1.9780000000000002	0.4205	0.203	0.07400000000000001
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.