Pork Tenderloin with Kohlrabi-cucumber Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
476
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork tenderloin (trimmed)
- 3 Tbsps olive oil
- freshly ground peppers
- salt
- 2 Kohlrabi
- 1 Cucumber
- 2 Tbsps grapeseed oil
- 1 Lime (juiced)
- 1 tsp honey
- 4 Tbsps Sesame seeds
- 1 handful oregano
Preparation steps
1.
Preheat the grill.
2.
Rinse the meat, pat dry and brush with olive oil. Season with pepper and cook and on the grill 20-30 minutes, turning frequently. Season with salt.
3.
Peel the kohlrabi and cucumber. Cut both into very thin strips using a peeler or mandoline. Whisk grapeseed oil with the lime juice, salt, honey and sesame seeds, mix with the vegetables and adjust seasonings to taste.
4.
Wrap the meat in foil after grilling, let rest briefly and finally cut into slices. Rinse the oregano, shake dry and sprinkle over the salad. Serve salad with the pork tenderloin.
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