Directions:
- Combine roasted red bell pepper and 1 tablespoon balsamic. Slice pork tenderloin lengthwise, cutting to, but not through, other side. Open halves. Place between sheets of plastic wrap; pound to 1/2 inch. Top pork with peppers; leave 1/2-inch border. Roll, starting with long side. Secure pork with picks. Sprinkle with salt. Heat a Dutch oven over medium-high heat. Add olive oil and pork; cook 6 minutes, browning all sides. Add chicken broth; bring to a boil. Cover; reduce heat, and simmer 12 minutes or until a thermometer registers 145°. Remove pork from pan; let stand 5 minutes. Combine flour and 1 tablespoon balsamic. Add flour mixture and olives to pan; cook 16 minutes. Slice pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.31 Kcal (4569 kJ) | ||
| Calories from fat | 325.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.2g | 56% | |
|---|---|---|---|
| Cholesterol | 294.78mg | 98% | |
| Sodium | 2528.58mg | 105% | |
| Potassium | 3084.51mg | 66% | |
| Total Carbs | 30.73g | 10% | |
| Sugars | 21.5g | 86% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 143.63g | 287% | |
| Vitamin C | 236.7mg | 394% | |
| Iron | 73.8mg | 410% | |
| Calcium | 400.8mg | 40% | |
| Amount Per 100 g | |||
| Calories | 83.91 Kcal (351 kJ) | ||
| Calories from fat | 25.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 56% | |
|---|---|---|---|
| Cholesterol | 22.66mg | 98% | |
| Sodium | 194.42mg | 105% | |
| Potassium | 237.16mg | 66% | |
| Total Carbs | 2.36g | 10% | |
| Sugars | 1.65g | 86% | |
| Dietary Fiber | 0.21g | 11% | |
| Protein | 11.04g | 287% | |
| Vitamin C | 18.2mg | 394% | |
| Iron | 5.7mg | 410% | |
| Calcium | 30.8mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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