Baked Pork Tenderloin and Peach Toast
Baked Pork Tenderloin and Peach Toast - Peaches and pork make a wonderful pair, here as toppings for toasts
Healthy, because
Even smarter
Nutritional values
This delicious, gourmet toast is characterised by a high calcium content (just under 1/4 of the daily requirement) from the two cheeses, which supports blood coagulation, among other things. The performance-enhancing vitamins B1 (from pork) and B2 (from dairy products) are also rich in this dish.
For variation, use fresh basil instead of arugula. The aromatic herb counteracts bloating and flatulence. A mixed salad is a delicious side dish for peach toast au gratin.
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 2.5 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ bunch Arugula
- 12 ozs Pork tenderloin
- salt
- peppers
- 3 Peaches
- 2 Tomatoes
- 2 ozs Italian Hard cheese (such as Grana Padano)
- 3 ozs Cream cheese (13% fat)
- 4 slices Whole Grain Toast
Kitchen utensils
Preparation steps
Rinse arugula, spin dry and trim tough stems. Chop leaves finely and put on a plate.
Trim skin and tendons from pork, if necessary, then rinse and pat dry with paper towels.
Season the pork with salt and pepper, then press into arugula to coat all sides.
Wrap pork in plastic wrap, then in a large piece of aluminum foil, twisting ends like a candy wrapper.
In a large pot of boiling water, cook pork over low heat, covered, for 12-15 minutes. Remove and let cool slightly.
In the meantime, score and X in each peach, plunge into another pot of boiling water, shock in cold water and slip off skin. Cut the peaches into wedges and remove the pits.
Rinse the tomatoes, wipe dry, remove stems and cut tomatoes into thin slices.
Grate the hard cheese finely and mix with the cream cheese.
Toast the bread and place on a baking sheet lined with parchment paper.
Unwrap pork and cut into thin slices.
Top toast with tomato slices and season with salt and pepper. Layer with pork and peaches.
Divide cheese mixture among toasts and bake on the top rack of a preheated oven at 425°F for 10-12 minutes. Serve hot.
