Pork au Vin
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.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 221
Calories from Fat 38 (17%)
(7%)
Total Fat 4g
(5%)
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(21%)
Cholesterol 62mg
(15%)
Sodium 361mg
(28%)
Potassium 980mg
Total Carbohydrate 18g
(10%)
Dietary Fiber 3g
Sugars 6g
Sugar Alcohols 0g
(58%)
Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2012 Aisle7. All rights reserved. www.Aisle7.net
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