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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean up the pork tenderloin as much as possible, removing membranes and fat. Slice into 1 1/2-inch thick slices and slice these almost in half, butterflying them. You should have about 5 steaks. | 2. Fry the sliced mushrooms in 1/2 tbsp olive oil until they're dark and crisp. (Place in single layer and don’t stir for first 2 minutes.) Set aside, but do not clean the pan. | 3. Mix the sliced onions with the minced garlic. Sprinkle some salt and pepper on the pork steaks, then fry them in the mushroom pan in 1/2 tbsp of olive oil and 1 tbsp of butter on high heat, about 4 minutes per side, until they're nicely browned. | 4. Move to a plate; cover with foil. | 5. Add another 1/2 tbsp of butter to the pan and fry the onions and garlic briefly on high heat until they start to brown. | 6. Then add the cream to deglaze, and add the mushrooms and rosemary. Let the sauce reduce on high heat until it's very thick. Add juice from the pork steaks towards the end, stir, then add the pork to the pan to heat. Eat while on the treadmill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2	lb		1088.0025	0.0	187.2271	32.0054
mushroom	1 1/2	cups	sliced	-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
red onion	1/2		sliced	32.0	7.472	0.88	0.08
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
rosemary	1/2	tablespoon	chopped	1.1135	0.17600000000000002	0.0281	0.0498
salt pepper				-	-	-	-
olive oil				-	-	-	-
butter				-	-	-	-

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