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Kalamata Pork Tenderloin with Rosemary
- 1 pound pork tenderloin medallions
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 clove garlic, minced
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 1/8 cup sliced kalamata olives
- 1 tablespoon minced lemon zest
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 10.1g|
|Saturated Fat 2.6g|
|Total Carbohydrate 7.8g|
|Dietary Fiber 0.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|