Directions:
- Melt butter in a skillet over medium-high heat; reduce heat to medium. Add tenderloins; cook 7 to 9 minutes on each side or until done. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in serving dish, reserving drippings in skillet.
- Add shallot to skillet; sauté until crisp-tender. Add wine; bring to a boil, and boil, stirring constantly, until syrup consistency. Stir in broth; and cook, stirring occasionally, until slightly thickened. Stir in preserves and remaining salt and pepper; simmer 2 to 3 minutes. Serve with sliced tenderloins; sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.53 Kcal (551 kJ) | ||
| Calories from fat | 18.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 3% | |
|---|---|---|---|
| Cholesterol | 11.33mg | 4% | |
| Sodium | 279.98mg | 12% | |
| Potassium | 103.11mg | 2% | |
| Total Carbs | 18.83g | 6% | |
| Sugars | 14.61g | 58% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 10.4mg | 58% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 106.96 Kcal (448 kJ) | ||
| Calories from fat | 15.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 4% | |
| Sodium | 227.66mg | 12% | |
| Potassium | 83.84mg | 2% | |
| Total Carbs | 15.31g | 6% | |
| Sugars | 11.88g | 58% | |
| Dietary Fiber | 0.55g | 3% | |
| Protein | 2.92g | 7% | |
| Vitamin C | 4mg | 8% | |
| Iron | 8.5mg | 58% | |
| Calcium | 10.8mg | 1% | |
* 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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