Directions:
- Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor.
- Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned.
- Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm.
- Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry.
- Serve sauce over pork and rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.18 Kcal (1152 kJ) | ||
| Calories from fat | 61.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 11% | |
|---|---|---|---|
| Cholesterol | 122.1mg | 41% | |
| Sodium | 256.23mg | 11% | |
| Potassium | 813.2mg | 17% | |
| Total Carbs | 5.08g | 2% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 42.67g | 85% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 31mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.43 Kcal (429 kJ) | ||
| Calories from fat | 22.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 11% | |
|---|---|---|---|
| Cholesterol | 45.45mg | 41% | |
| Sodium | 95.37mg | 11% | |
| Potassium | 302.68mg | 17% | |
| Total Carbs | 1.89g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 15.88g | 85% | |
| Vitamin C | 1.5mg | 7% | |
| Iron | 0.8mg | 12% | |
| Calcium | 11.5mg | 3% | |
* 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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