Pork Tenderloin with Vegetables
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 4.2 mg | (525 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 104.7 μg | (175 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,748 mg | (44 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 650 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps clarified butter
- 700 grams Sweet potato
- 400 grams carrots
- 3 bunches parsley
- 200 milliliters Vegetable broth (instant)
- 150 grams Sour cream
- 1 tsp Mustard
- lemon juice
- parsley (for garnish)
Preparation steps
1.
Rinse, peel and coarsely chop the potatoes and carrots. Boil in salted water for about 15 minutes.
2.
Season the pork with salt and pepper and cook on all sides vigorously in hot butter. Then finish by cooking over low heat for about 12 minutes.
3.
Rinse the parsley, pat dry and the puree the leaves with the broth. Then boil in a small saucepan with the sour cream and season with mustard, lemon juice, salt and pepper.
4.
Cut the fillets into slices. Drain the vegetables, add to the cooking oil, toss briefly and season with salt and pepper.
5.
Distribute the diced vegetables and parsley sauce on plates and arrange the fillet slices. Season the meat with pepper and garnish with parsley leaves.
