Roast Pork Tenderloins with Poblano Chile Sauce
- Preparation Time : 15 mins | Cooking Time : 25 mins | Makes 8 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 310.0 |
| Total Fat | 16.0 g |
| Saturated Fat | 4.5 g |
| Cholestrol | 130.0 mg |
| Sodium | 720.0 mg |
| Total Carbs | 4.0 g |
| Dietary Fiber | 1.0 g |
| Sugars | 2.0 g |
| Protein | 37.0 g |
Ingredients List
- 1 Tbsp. Knorr® Granulated Bouillon Chicken Flavor
- 1 tbsp. vegetable oil
- 2 cloves garlic, finely chopped
- 2 pork tenderloins (about 1 1/2 lbs. ea.), trimmed
- 1 jar (1 lb.) alfredo sauce
- 2 poblano peppers, roasted, peeled and seeded
- 1 small onion, finely chopped
- 1/4 cup chopped fresh cilantro
DIRECTIONS
-
Preheat oven to 425°.
-
Combine Knorr® Chicken flavor Bouillon, oil and garlic in small bowl. Rub over pork. Heat large nonstick skillet over medium-high heat and cook pork, turning occasionally, until golden brown, about 10 minutes.
-
Arrange pork in shallow roasting pan and roast 10 minutes or until done. Let stand covered 10 minutes.
-
Meanwhile, process sauce, roasted peppers, onion and cilantro in blender until smooth. Transfer to medium saucepan and bring to a simmer over medium-low heat.
-
To serve, slice pork and serve with sauce.
