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    You are in: Home / Greek / Kalamata Pork Tenderloin With Rosemary Recipe
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    Kalamata Pork Tenderloin With Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    katie in the UP's Note:

    This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor! This recipe was sent to me by Allrecipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
    2. 2
      Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
    3. 3
      Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

    Ratings & Reviews:

    • on November 09, 2006

      this really sounds good. We love kalamata olives. I just started another pork loin recipe for supper, but I am going to try this one next.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Kalamata Pork Tenderloin With Rosemary

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.8
     
    Calories from Fat 93
    36%
    Total Fat 10.4 g
    16%
    Saturated Fat 2.7 g
    13%
    Cholesterol 75.7 mg
    25%
    Sodium 427.5 mg
    17%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.7 g
    3%
    Protein 25.0 g
    50%

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