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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F and line a baking sheet with foil. | 2. Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside. | 3. In a small skillet, melt the butter over medium heat. | 4. Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly. | 5. Stir in the breadcrumbs and peppercorns. | 6. Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin. | 7. Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F. | 8. Let stand for 5 minutes before slicing. | 9. To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme. | 10. Bring to a boil over medium heat, stirring occasionally. | 11. Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups. | 12. Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peppercorn	2	tablespoons	mixed	151.15200000000002	0.938	0.3216	16.4552
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1/2	cup	minced	57.6	13.44	2.0	0.08
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
italian parsley	2	tablespoons	chopped	-	-	-	-
panko breadcrumb	1/4	cup		-	-	-	-
pork tenderloin total	2			-	-	-	-
table cream	1	cup		458.4	6.768	7.104	45.84
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
purpose flour	1	tablespoon		-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067

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