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Pork Tenderloin With Fennel Seed and Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)698.8544
Total fats (g)17.3224
Carbohydrates (g)34.238
Protein (g)98.5551
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In skillet, heat 1 tbsp (15 mL) oil over medium heat. | 2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl. | 3. Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside. | 4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds. | 5. Add pork; brown on both sides, about 4 minutes. | 6. Pour in wine and increase heat to high; cover and cook for 3 minutes. | 7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes. | 8. Transfer pork to warm serving plate. Set aside. | 9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork. | 10. Makes 4 servings. | 11. Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons - - - -
    onion 2 sliced 128.0 29.888 3.52 0.32
    pork tenderloin 1 lb 544.0012 0.0 93.6135 16.0027
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    red wine 3/4 cup - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

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



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