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Roast Pork Tenderloins with Poblano Chile Sauce

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  • 1 Tbsp. Knorr® Chicken flavor Bouillon
  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Calories from Fat140
Total Fat16g
Saturated Fat4.5g
Trans Fat0g
Cholesterol130mg
Sodium720mg
Total Carbs4g
Dietary Fiber1g
Sugars2g
Protein37g
Calcium6%
Iron10%
Vitamin C20%
Vitamin A4%

  • 1 Preheat oven to 425°.
  • 2 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.
  • 3 Arrange pork in shallow roasting pan and roast 10 minutes or until done. Let stand covered 10 minutes.
  • 4 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.
  • 5 To serve, slice pork and serve with sauce.

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