HERBED PORK LOIN WITH WHITE WINE REDUCTION
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.1
- Total Fat: 11.3 g
- Cholesterol: 56.4 mg
- Sodium: 290.9 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.6 g
- Protein: 20.5 g
View full nutritional breakdown of HERBED PORK LOIN WITH WHITE WINE REDUCTION calories by ingredient
Introduction
this recipe is awesome with steamed veggies, and rice. this recipe is awesome with steamed veggies, and rice.Number of Servings: 12
Ingredients
-
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 (3 lb) pork loin, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/2 cup finely chopped shallots
2.3 cups dry white wine
1 cup fat-free, low sodium chicken broth
1/4 cup fresh orange juice (about 1 large orange)
Tips
you dont have to use fresh anything, if you have dried herbs, or no orange's just use bottled orange juice.
Directions
1.) preheat oven to 425 degrees
2.) Sprinkle first 3 ingredients over pork; rub over pork.
3.) Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until a thermometer registers 155 degrees (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes, or until the reduction is done (which i recommend)
4.) Place roasting pan on the burner on medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add broth and juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GCPUNKER1.
2.) Sprinkle first 3 ingredients over pork; rub over pork.
3.) Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 7 minutes, browning on all sides. Place pork in a shallow roasting pan or broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until a thermometer registers 155 degrees (slightly pink). Remove pork to a cutting board. Cover loosely with foil; let stand 10 minutes, or until the reduction is done (which i recommend)
4.) Place roasting pan on the burner on medium heat. Add shallots to pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes). Add broth and juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user GCPUNKER1.