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Roast Pork Tenderloins with Poblano Chile Sauce
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25 mins
Cooking Time
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15 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 310.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 4.0 g |
| Cholesterol (g) | 130.0 mg |
| Fat (g) | 16.0 g |
| Fiber (g) | 1.0 g |
| Iron (g) | 10.0 % |
| Protein (g) | 37.0 g |
| Saturated Fat (g) | 4.5 g |
| Sodium (g) | 720.0 mg |
| Sugars (g) | 2.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 425°.
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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.
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Arrange pork in shallow roasting pan and roast 10 minutes or until done. Let stand covered 10 minutes.
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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.
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To serve, slice pork and serve with sauce.
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