Herbed Pork Tenderloin with Shallot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pork tenderloin
- 4 slices Toast
- 135 grams softened butter
- 2 pkgs frozen Fresh herbs
- 2 tsps grated Parmesan
- salt
- freshly ground pepper
- 1 Pork tenderloin
- 1 egg white
- For the shallot sauce
- 1 sprig rosemary
- 6 small shallots
- 1 Tbsp butter
- Tomato paste
- 100 milliliters white Port wine
- 50 milliliters white balsamic vinegar
- 400 milliliters Veal stock
- 1 Tbsp sauce thickener
Preparation steps
For the pork tenderloin, preheat oven to 180°C (level 2-3) (approximately 350°F). Remove toast crust and crumble the toast slices. Mix the half of the crumbled toast with 125 grams (approximately 1 cup) butter, herbs and Parmesan and season with salt and pepper. Season pork tenderloin with salt and pepper. Sauté in remaining butter for 4 minutes. Lay tenderloin on a baking sheet lined with aluminum foil. Brush with egg white and top with herb mixture. Sprinkle with remaining crumbled toast and bake on lowest rack of oven for 20-25 minutes.
For the shallot sauce, rinse rosemary, pluck the leaves and chop finely. Peel shallots, finely chop and sauté in butter. Stir in tomato paste and rosemary. Deglaze with port wine and white balsamic vinegar. Stir in veal stock and reduce to half. Thicken the sauce with cornstarch dissolved in a little water. Serve the sauce with the pork tenderloin.
