Pork Tenderloin And Mushrooms

1. Preheat oven 325F degrees.

2. Heat oil and butter; add pork slices and sear 10 minutes turning over; salt and pepper.

3. Remove and set aside.

4. Add shallot,onions and garlic to the skillet; cook 5 minutes; add mushrooms, oregano and rosemary; cook on High for 5 minutes.

5. Add sherry,chicken broth, tomato paste and pork; dissolve cornstarch in water add to thicken the mixture;cook 2 minute Spoon into an ovenproof casserole; cover.

6. Cook for one hour.

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Nutrient	Quantity
Total fats	61.1839 g
Protein	197.9717 g
Carbohydrates	109.0834 g
Energy	1751.9691 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.548 g
Water	1447.8325 g
Aspartic acid	1.2387 g
Calcium, Ca	342.8606 mg
Lutein + zeaxanthin	31.2855 g
Fiber, total dietary	12.4214 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	301.5375 g
Niacin	14.5396 mg
Vitamin A, RAE	26.3112 g
Arginine	1.2864 g
Riboflavin	0.5131 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Fatty acids, total saturated 20:1	0.113 g
Glutamic acid	3.1253 g
Sodium, Na	6899.2182 mg
Fatty acids, total saturated 16:1 undifferentiated	1.233 g
Total lipid (fat)	61.1839 g
Manganese, Mn	2.3212 mg
Fructose	3.9429 g
Proline	0.5702 g
Fatty acids, total saturated 16:0	9.9144 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.6847 g
Choline, total	87.835 mg
Sugars, total	54.8986 g
Serine	0.5515 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	4.2366 g
Vitamin B-6	0.9667 mg
Selenium, Se	16.2827 g
Ash	33.2829 g
Fatty acids, total saturated 18:1 undifferentiated	27.6047 g
Pantothenic acid	1.1314 mg
Phenylalanine	0.5008 g
Copper, Cu	2.2244 mg
Betaine	0.4017 mg
Thiamin	0.6055 mg
Methionine	0.2333 g
Iron, Fe	15.3653 mg
Carbohydrate, by difference	109.0834 g
Phosphorus, P	699.8795 mg
Folate, total	139.8642 g
Tocopherol, gamma	0.4382 mg
Lycopene	9204.595 g
Alanine	0.5444 g
Cholesterol	417.2009 mg
Valine	0.544 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	13.6796 g
Glycine	0.6412 g
Carotene, alpha	9.449 g
Glucose (dextrose)	5.0029 g
Fatty acids, total saturated 14:0	0.4521 g
Zinc, Zn	16.9819 mg
Isoleucine	0.4559 g
Maltose	0.0896 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0017 g
Fatty acids, total polyunsaturated	14.3756 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.7408 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	539.5842 IU
Folate, DFE	139.8642 g
Tryptophan	0.1957 g
Vitamin C, total ascorbic acid	55.9279 mg
Phytosterols	63.533 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0073 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.0704 g
Tyrosine	0.3879 g
Vitamin B-12	1.008 g
Vitamin K (phylloquinone)	17.7448 g
Fatty acids, total saturated	15.0039 g
Histidine	0.2735 g
Fatty acids, total monounsaturated	29.024 g
Threonine	0.4589 g
Folate, food	139.8642 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.1788 g
Vitamin E (alpha-tocopherol)	3.5569 mg
Magnesium, Mg	302.8209 mg
Lysine	0.4815 g
Potassium, K	6892.7056 mg
Cystine	0.1311 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Mushroom	2 cups	0	0	0
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	3 tablespoons	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	2 tablespoons	26.24	6.0512	0.1504
Garlic Clove	2	0	0	0
shallot	1	115.2	26.88	0.16
chicken broth	2 cups	156.24	3.78	5.2416
sherry wine	0.25 cup	0	0	0
pork tenderloin	2	1066.2424	41.4849	27.5073