Directions:
- Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, seasoning blend and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.92 Kcal (875 kJ) | ||
| Calories from fat | 73.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 13% | |
|---|---|---|---|
| Cholesterol | 74.52mg | 25% | |
| Sodium | 126.14mg | 5% | |
| Potassium | 613.98mg | 13% | |
| Total Carbs | 6g | 2% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 25.99g | 52% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 100.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.18 Kcal (432 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 13% | |
|---|---|---|---|
| Cholesterol | 36.8mg | 25% | |
| Sodium | 62.29mg | 5% | |
| Potassium | 303.22mg | 13% | |
| Total Carbs | 2.96g | 2% | |
| Sugars | 1.56g | 13% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 12.84g | 52% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.8mg | 9% | |
| Calcium | 49.6mg | 10% | |
* 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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