Directions:
- Rinse meat and pat dry. If needed, cut tenderloin in half crosswise to fit a 10- to 12-inch frying pan.
- Place empty frying pan over high heat. Add oil; when hot, add tenderloin and turn as needed to brown well on all sides, 5 to 8 minutes total.
- Reduce heat to medium-low. Add vermouth, rosemary, thyme, and pepper. Cover and simmer, turning pork after 5 minutes, until a thermometer inserted in thickest part reaches 155°, 10 to 12 minutes total. Transfer pork to a platter and keep warm.
- Measure pan juices. If less than 1/2 cup, add broth to make 1/2 cup. If more than 1/2 cup, boil on high heat, uncovered, until reduced to 1/2 cup.
- Blend milk and cornstarch. Mix into pan and stir over high heat until boiling. Add salt to taste. Pour into a bowl.
- Cut pork into diagonal slices and pour sauce around or over meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1343.14 Kcal (5623 kJ) | ||
| Calories from fat | 371.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.28g | 64% | |
|---|---|---|---|
| Cholesterol | 444.61mg | 148% | |
| Sodium | 405.99mg | 17% | |
| Potassium | 2879.4mg | 61% | |
| Total Carbs | 44.71g | 15% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 146.63g | 293% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 7mg | 39% | |
| Calcium | 196.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 126.67 Kcal (530 kJ) | ||
| Calories from fat | 35.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 64% | |
|---|---|---|---|
| Cholesterol | 41.93mg | 148% | |
| Sodium | 38.29mg | 17% | |
| Potassium | 271.55mg | 61% | |
| Total Carbs | 4.22g | 15% | |
| Sugars | 0.58g | 25% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 13.83g | 293% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.7mg | 39% | |
| Calcium | 18.6mg | 20% | |
* 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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