Pork Wellington with Greens and Grapes

Pork Wellington with Greens and Grapes
11 Ingredients
  • Kosher salt and freshly ground pepper
  • 1 large pork tenderloin (about 1 1/2 pounds), trimmed
  • 1 8-ounce tube refrigerated crescent dough
  • 2 ounces Gruyere cheese, thinly sliced
  • 1/2 small shallot, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 5-ounce package mixed baby greens (about 8 cups)
  • 3/4 cup seedless grapes, halved
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons whole-grain mustard
  • 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
Nutrition
566
28% daily value
4 servings
                                       
                                           
     

Fat

40% 26

Saturated

35% 7

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

13% 38

Carbs (net)

- 34

Fiber

14% 3

Sugars

- 6

Sugars, added

- 0

Protein

88% 44

Cholesterol

40% 121

Sodium

36% 862

Calcium

24% 238

Magnesium

19% 81

Potassium

20% 946

Iron

24% 4

Zinc

39% 4

Phosphorus

82% 575

Vitamin A

34% 309

Vitamin C

10% 9

Thiamin (B1)

162% 2

Riboflavin (B2)

64% 1

Niacin (B3)

85% 14

Vitamin B6

107% 1

Folate equivalent (total)

51% 205

Folate (food)

- 50

Folic acid

- 91

Vitamin B12

44% 1

Vitamin D

130% 20

Vitamin E

18% 3

Vitamin K

97% 116

Sugar alcohols

- 0

Water

- 250
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