Pork Tenderloin with Gorgonzola Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 750 grams Pork tenderloin
- 100 grams white bread (day-old)
- 40 milliliters milk (lukewarm)
- 2 shallots
- 1 Tbsp butter
- 1 egg
- 100 grams Gorgonzola (finely crumbled)
- salt
- freshly ground peppers
- vegetable oil (for the roasting dish)
- 100 milliliters dry white wine
- 250 milliliters chicken stock
- Fresh herbs (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse pork, pat dry and cut along one side to create a pocket. For the filling, dice white bread and mix in a bowl with milk. Peel shallots, finely dice and sauté in hot butter in a saucepan. Mix egg and crumbled Gorgonzola in with bread mixture and season with salt and pepper. Stuff bread mixture into pocket of pork tenderloin and season with pepper. Tie stuffed pork with kitchen twine. In an ovenproof pan (or roasting pan) heat oil, add pork and sear quickly on all sides. Add wine and broth and slide pan into the oven. Bake for about 30 minutes. Remove pork from the roasting pan, remove the kitchen twine, wrap in foil and leave to rest. To serve, cut stuffed pork into slices and garnish with fresh herbs. Serve with hash browns if desired.
