Pork Veronique

1. Flatten pork tenderloin slices.

2. Cook in butter 3 minutes on each side.

3. Remove to hot platter and keep warm.

4. Sauté shallots and garlic until soft.

5. Stir in vermouth and boil until reduced by 1/2.

6. Add chicken broth, water, rosemary, parsley and thicken with Veloutine.

7. Add grapes and oranges.

8. Pour over pork slices.

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Nutrient	Quantity
Total fats	45.188 g
Protein	189.1546 g
Carbohydrates	142.0148 g
Energy	1691.3926 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4283 g
Water	1506.5065 g
Aspartic acid	1.3404 g
Calcium, Ca	380.6729 mg
Lutein + zeaxanthin	567.111 g
Fiber, total dietary	14.9795 g
Carotene, beta	458.069 g
Niacin	8.4646 mg
Vitamin A, RAE	38.5065 g
Arginine	1.6023 g
Riboflavin	0.4526 mg
Fatty acids, total saturated 20:1	0.0454 g
Glutamic acid	3.0232 g
Sodium, Na	5339.2999 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9121 g
Total lipid (fat)	45.188 g
Manganese, Mn	2.0529 mg
Fructose	12.2763 g
Proline	0.9174 g
Fatty acids, total saturated 16:0	7.8228 g
Sucrose	0.2265 g
Choline, total	70.6348 mg
Sugars, total	80.0735 g
Serine	0.7057 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	3.8191 g
Vitamin B-6	1.3779 mg
Selenium, Se	10.4821 g
Ash	29.5308 g
Fatty acids, total saturated 18:1 undifferentiated	17.0068 g
Pantothenic acid	1.381 mg
Phenylalanine	0.5912 g
Copper, Cu	2.1516 mg
Betaine	0.151 mg
Thiamin	0.7153 mg
Methionine	0.284 g
Iron, Fe	15.7087 mg
Carbohydrate, by difference	142.0148 g
Phosphorus, P	610.2035 mg
Folate, total	165.3828 g
Tocopherol, gamma	0.146 mg
Alanine	0.6985 g
Cholesterol	414.6809 mg
Valine	0.7099 g
Fatty acids, total saturated 18:2 undifferentiated	11.9119 g
Glycine	0.812 g
Carotene, alpha	2.335 g
Glucose (dextrose)	10.872 g
Fatty acids, total saturated 14:0	0.4219 g
Zinc, Zn	16.8494 mg
Isoleucine	0.604 g
Fatty acids, total polyunsaturated	12.4618 g
Leucine	0.9489 g
Vitamin A, IU	795.046 IU
Folate, DFE	165.3828 g
Tryptophan	0.2295 g
Vitamin C, total ascorbic acid	69.6962 mg
Phytosterols	22.497 mg
Tyrosine	0.4801 g
Vitamin B-12	0.504 g
Vitamin K (phylloquinone)	149.297 g
Fatty acids, total saturated	12.3612 g
Histidine	0.3381 g
Fatty acids, total monounsaturated	17.9952 g
Threonine	0.5845 g
Folate, food	165.3828 g
Cryptoxanthin, beta	8.7 g
Vitamin E (alpha-tocopherol)	0.513 mg
Magnesium, Mg	319.1696 mg
Lysine	0.6384 g
Potassium, K	6781.4989 mg
Cystine	0.1276 g
Fluoride, F	11.778 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Garlic	1 clove	4.47	0.9918	0.015
Orange	2	3.525	0.8812	0.009
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Parsley	2 tablespoons	2.736	0.4811	0.06
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Water	1 cup	0	0	0
shallot	2	230.4	53.76	0.32
chicken broth	1 cup	78.12	1.89	2.6208
vermouth	0.25 cup	0	0	0
pork tenderloin	2	1066.2424	41.4849	27.5073
green grape	1 cup	104.19	27.331	0.2416