Pork Tenderloin with Calvados Sauce and Dried Fruit Compote Recipe
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Directions:
- Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.18 Kcal (2111 kJ) | ||
| Calories from fat | 377.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.97g | 65% | |
|---|---|---|---|
| Cholesterol | 158.37mg | 53% | |
| Sodium | 105.94mg | 4% | |
| Potassium | 513.72mg | 11% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 20.67g | 41% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.5mg | 9% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 234.25 Kcal (981 kJ) | ||
| Calories from fat | 175.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.5g | 65% | |
|---|---|---|---|
| Cholesterol | 73.58mg | 53% | |
| Sodium | 49.22mg | 4% | |
| Potassium | 238.68mg | 11% | |
| Total Carbs | 5.97g | 4% | |
| Sugars | 2.21g | 19% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 9.6g | 41% | |
| Vitamin C | 2.3mg | 8% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.7mg | 9% | |
| Calcium | 27.2mg | 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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