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6 servings
suggest servings
| 2 | pounds | pork | tenderloin |
| 5 | each | sage | leaves, fresh |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1 | teaspoon | vegetable oil | olive |
Butterfly and lay pork open. Place sage in open cut, sprinkle with salt and pepper. Fold back over and tie into original shape. Brown well directly over hot coals. Remove to edge of grill. Rub with oil. Place additional sage sprigs onto coals as desired.
Cover and cook to an internal temperature of 160 degrees. Carve into thin slices. Serve hot, with a flavored butter.
| % Daily Value* | |
| Total Fat 15.0g | 24% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 286mg | 12% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 44.0g | 89% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
I found this dish verey good, and being I'm a Huge Romulan fan enjoyed the Name:) I have maed this dish 3 times twice i changed it, as I realy dont like apricots, I used Dried Peach Halves once and Dried Necturien Halves once, I myslef prefer the pech halves. Either way the dish is quit good, all the ingredents go well together. Of course I washed it down with some Romulan Ale.
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