Gorgonzola Stuffed Pork Tenderloin with Apple Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin
- 100 grams stale white bread
- 3 Tbsps lukewarm milk
- 2 shallots
- 1 Tbsp butter
- 1 egg
- 100 grams crumbled Gorgonzola (cheese)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 250 milliliters chicken stock
- 1 Apple
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the pork, pat dry and slice about 3/4 of the way through lengthwise.
Dice the white bread and mix in a bowl with the lukewarm milk. Peel and finely chop the shallots. Sauté in hot butter until softened. Combine the soaked bread with the egg, crumbled gorgonzola, sautéed shallots, salt and pepper. Mix well. Stuff the pork loin with the mixture and tie with kitchen twine to close. Sear on all sides in an ovenproof skillet or roasting pan. Add the wine and poultry stock to the pan and transfer to the oven for about 30 minutes.
Rinse the apple, quarter, remove the core and dice. Remove the pork loin from the oven and the pan, discard the kitchen twine and wrap with aluminum foil to keep warm.
Heat the pan juices on the stovetop, add the diced apples and heavy cream and let simmer for about 4 minutes, until slightly thickened. Season with salt and pepper.
Cut the pork loin into slices and serve with the sauce.
