Directions:
- Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm.
- Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation.
- Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.16 Kcal (1324 kJ) | ||
| Calories from fat | 118.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.14g | 20% | |
|---|---|---|---|
| Cholesterol | 124.38mg | 41% | |
| Sodium | 85.91mg | 4% | |
| Potassium | 909.48mg | 19% | |
| Total Carbs | 13.91g | 5% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 33.51g | 67% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 12% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.74 Kcal (397 kJ) | ||
| Calories from fat | 35.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 20% | |
|---|---|---|---|
| Cholesterol | 37.27mg | 41% | |
| Sodium | 25.74mg | 4% | |
| Potassium | 272.54mg | 19% | |
| Total Carbs | 4.17g | 5% | |
| Sugars | 2.86g | 38% | |
| Dietary Fiber | 0.98g | 13% | |
| Protein | 10.04g | 67% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.6mg | 12% | |
| Calcium | 5.3mg | 2% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
