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| Peter Ardito |
Recipe developed by Liza Schoenfein from fitnessmagazine.com
Makes: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup diced pancetta or bacon
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds), butterflied
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup diced pancetta or bacon
1 small yellow onion, thinly sliced
1/4 cup dried cherries
1 tablespoon chopped sage leaves
Get the directions HERE.
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