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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (297g) Recipe makes 4 servings |
||
| Calories 378 | ||
| Calories from Fat 178 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 6.8g | 33% | |
| Monounsaturated Fat 8.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 127mg | 42% | |
| Sodium 673mg | 28% | |
| Potassium 824mg | 23% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 5.9g | ||
| Protein 38.7g | 77% | |
Baked Pork Tenderloin
By: Molly53
Aug 14, 2008
A delicious pork recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. *Variation: substitute 1 3/4 cups milk for the tomato soup and water.
SERVES 4
Ingredients
- 1 1/2 lbs pork tenderloins
- 4 slices bacon
- salt and pepper, to taste
- 1 (10 1/4 ounce) can tomato soup
- 1/2 cup water
Directions
1
Preheat oven to 350°F.2
Cut tenderloin in 1" slices and wrap each piece with a strip of bacon; fasten with a toothpick.3
Place meat in a baking pan and season with salt and pepper.4
Mix soup and water; pour over meat.5
Bake uncovered for about an hour.
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- Preparation > Presentation > Served Hot
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