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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper. | 2. In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes. | 3. Transfer to a plate. | 4. Drain off any fat from the pan. | 5. Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes. | 6. Add the chicken broth and bring to a boil; boil for 2 minutes. | 7. Whisk the flour with 2 tablespoons water; whisk into the boiling sauce. | 8. Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes. | 9. Sprinkle with the green onions. | ---------------------------------------------------------------------------

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
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		sliced	64.0	14.944	1.76	0.16
mushroom	2	cups	sliced	-	-	-	-
red pepper	1/2		sliced sweet	0.625	0.1377	0.0292	0.0069
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
sage	1	teaspoon	crumbled dried	-	-	-	-
chicken broth	1 1/4	cups		97.65	2.3625	13.923	3.2760000000000002
purpose flour	1	tablespoon		-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674

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