Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 30 minutes
Prep Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
Ingredients
1 lb boneless loin, cut into 3/4-inch slices
1 tsp vegetable oil
8 small boiling onions, peeled
1/2 lb mushrooms, halved
1/2 cup beef broth
1 cup dry red wine
1 Tbs Dijon-style mustard
2 Tbs chopped parsley
1 tsp cornstarch stirred together with 1 teaspoon water
Directions
Brown pork in nonstick pan in oil over medium-high heat. Remove pork
from pan, add onion and cook, stirring, until onions are browned. Remove onions from pan, add
mushrooms and cook, stirring, until lightly browned. Return pork and onions to pan, add broth,
wine and mustard; bring to boil, reduce heat, cover and simmer on low heat 8-10 minutes. Stir
in parsley. Remove pork and vegetables to serving dish. Stir cornstarch-water mixture into
cooking juices; bring to a boil, stirring; pour over pork.
Nutrition facts
Serving Size 1 serving
Calories 317
Calories from Fat 99 (31%)
% Daily Value*
17%Total Fat 11g
18%Saturated
Fat 3.5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4.5g
36%Cholesterol 107mg
9%Sodium 225mg
27%Potassium 944mg
6%Total
Carbohydrate 18g
10%Dietary
Fiber 2.5g
Sugars 6g
Sugar Alcohols 0g
75%Protein 37g