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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1.Using chef’s knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper. | 2. 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate. | 3. 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes. | 4. 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1			544.0012	0.0	93.6135	16.0027
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999
salt pepper				-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
onion	2		sliced	120.0	28.02	3.3	0.3
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
garlic clove	2		chopped	-	-	-	-
beef stock	12	fluid		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0

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