Bacon and Herb Crusted Pork Tenderloin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 693 mg | (17 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 600 grams ready to cook Pork tenderloin
- salt
- freshly ground peppers
- 300 grams stale white bread (diced)
- 1 onion (finely chopped)
- 80 grams Bacon (diced)
- 2 Tbsps finely chopped parsley
- cold pressed olive oil
- whole grain Mustard
- 1 egg white
Preparation steps
Preheat the oven to 100°C (approximately 215°F).
Rinse the pork tenderloin, pat dry and season with salt and pepper. Heat about 1 tablespoon of olive oil in a large skillet and sear the pork on all sides. Transfer to a baking sheet lined with parchment paper.
Heat 3 tablespoons of olive oil in the same skillet and sauté the onions until softened. Add the diced bacon to the pan and cook until crisp. Stir in the diced bread and sauté until lightly browned. Remove from heat, transfer to a bowl and allow to cool slightly.
Add the mustard, parsley and egg white into the bread crumb mixture and mix with your hands until well combined. If the mixture is too dry, add a bit of water. Spread the mixture evenly over the pork tenderloin and press firmly until the pork is well covered. Bake for 40-50 minutes, until the juices run clear. Wonderful when served alongside stewed vegetables.
