culinary review
   
   

Paula Deen's Pork Tenderloin with Root Vegetables

Last Modified: 02/15/08
First Published: 12/23/07
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Views: 2998

This recipe is very basic and down-to-earth. If it seems unreasonable to open a bottle of wine for the purpose of 2 tablespoons, you could substitute it with some sweet (or dry) vermouth.

 

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Measurements
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General Info
Servings: 6
Total Cost: $12.37
Cost Per Serving: $2.06
Total Calories: 2,641
Calories/Serving: 440
IngredientVolumeMassCostCalorie
Pork, Tenderloin Medallion * 2.00 Pounds $8.05 1,483
Soy Sauce 1/4 Cup 60.00 Grams $0.40 20
Wine, Red Table 2 Tablespoons 29.50 Grams $0.28 21
Honey 1 Tablespoon 21.00 Grams $0.19 60
Brown Sugar, Packed 1 Tablespoon 13.75 Grams $0.04 52
Garlic 1 Tablespoon 8.50 Grams $0.04 13
Ginger Root 1 Teaspoon 2.00 Grams $0.01 2
Cinnamon, Ground 1/2 Teaspoon 1.13 Grams $0.06 3
Onions, Spring Or Scallions, Green 1/2 Cup 42.67 Grams $0.53 13
Parsnips 3 Cups 399.00 Grams $1.13 300
Carrots 3 Cups 384.00 Grams $0.42 156
Rutabaga 1 Cup 140.00 Grams $0.31 50
Turnips, Cubed 3 Cups 390.00 Grams $0.84 108
Vegetable Oil 3 Tablespoons 42.00 Grams $0.09 360
1 (1 1/2 to 2-pound) pork tenderloin

Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon ground cinnamon
2 green onions (green parts only), chopped

Root Vegetables:
5 parsnips
5 carrots
2 rutabagas
5 turnips (roots only)
Olive oil

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