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4 servings, 1/4 recipe (168 g) each
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Fold narrow end of uncooked pork tenderloin under meat, then tie with butcher's twine to secure. Bake as directed. Cut twine off cooked meat before serving.
For a lighter-coloured sauce, prepare using 25%-less-sodium chicken broth.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.