Directions:
- Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
- Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
- Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
- Serve the tenderloin slices with the warm sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.87 Kcal (1762 kJ) | ||
| Calories from fat | 273.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.39g | 47% | |
|---|---|---|---|
| Cholesterol | 163.19mg | 54% | |
| Sodium | 315.37mg | 13% | |
| Potassium | 550.22mg | 12% | |
| Total Carbs | 8.76g | 3% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 26.72g | 53% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 181.4 Kcal (759 kJ) | ||
| Calories from fat | 117.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.1g | 47% | |
|---|---|---|---|
| Cholesterol | 70.34mg | 54% | |
| Sodium | 135.93mg | 13% | |
| Potassium | 237.15mg | 12% | |
| Total Carbs | 3.78g | 3% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 11.52g | 53% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.7mg | 9% | |
| Calcium | 27.5mg | 6% | |
* 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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