Directions:
- Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside.
- In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half.
- Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard.
- Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning pork occasionally. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.43 Kcal (1187 kJ) | ||
| Calories from fat | 107.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 99.1mg | 33% | |
| Sodium | 349.09mg | 15% | |
| Potassium | 701.92mg | 15% | |
| Total Carbs | 12.6g | 4% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 26.37g | 53% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 106.51 Kcal (446 kJ) | ||
| Calories from fat | 40.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 18% | |
|---|---|---|---|
| Cholesterol | 37.24mg | 33% | |
| Sodium | 131.18mg | 15% | |
| Potassium | 263.76mg | 15% | |
| Total Carbs | 4.73g | 4% | |
| Sugars | 1.68g | 18% | |
| Dietary Fiber | 0.66g | 7% | |
| Protein | 9.91g | 53% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 0.7mg | 10% | |
| Calcium | 15.2mg | 4% | |
* 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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