Pork Tenderloin with Vegetables in Broth
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 79 μg | (132 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the pork, pat dry, trim and cut into 1.5 cm (approximately 1/2 inch) thick slices. Peel and rinse the potatoes and carrots and cut into bite-size pieces. Rinse the leek, shake dry and slice diagonally into wide rings.
2.
Heat the broth in a large saucepan and add the vegetables and pork. Simmer 30-35 minutes over medium heat. Season with salt and pepper and pour into preheated soup bowls. Garnish with chopped chives and serve sprinkled with pepper.
