Pork Tenderloin with Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 76.6 μg | (128 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Pork tenderloin
- 350 milliliters Vegetable broth
- 175 grams carrots
- 100 grams Napa cabbage
- 1 Zucchini
- 50 grams Peas
- juice of lemons
- salt
- Lemon pepper
- 2 garlic cloves
Preparation steps
1.
Rinse the pork, pat dry, and season with salt, pepper and lemon pepper and cut into small bites. Heat a portion of the vegetable broth in a pan or wok, add the pork and simmer for 6 minutes. Remove from pan and set aside.
2.
Meanwhile, peel the garlic and finely chop. Rinse, halve and thinly slice the zucchini. Peel the carrots and cut into columns. Rinse the cabbage and finely chop.
3.
Mix the carrots, cabbage, garlic and the remaining broth in a skillet. Simmer for 4 minutes, stirring occasionally. Add the lemon juice, zucchini and peas and simmer for 2-3 minutes.
4.
Place the pork back into the pan and cook for another 2 minutes until hot. Season with salt and lemon pepper to taste and serve with rice.
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