Bacon-wrapped Pork Tenderloin Medallions
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
990
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 990 cal. | (47 %) | ||
| Protein | 73.84 g | (75 %) | ||
| Fat | 40.99 g | (35 %) | ||
| Carbohydrates | 77.32 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.98 g | (3 %) |
more nutritional values
| Vitamin A | 87.87 mg | (10,984 %) | ||
| Vitamin D | 0.62 μg | (3 %) | ||
| Vitamin E | 1.32 mg | (11 %) | ||
| Vitamin B₁ | 2.09 mg | (209 %) | ||
| Vitamin B₂ | 0.85 mg | (77 %) | ||
| Niacin | 28.09 mg | (234 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 8.47 μg | (3 %) | ||
| Pantothenic acid | 2.39 mg | (40 %) | ||
| Biotin | 8.69 μg | (19 %) | ||
| Vitamin B₁₂ | 1.42 μg | (47 %) | ||
| Vitamin C | 4.7 mg | (5 %) | ||
| Potassium | 1,332.51 mg | (33 %) | ||
| Calcium | 124.94 mg | (12 %) | ||
| Magnesium | 85.18 mg | (28 %) | ||
| Iron | 4.53 mg | (30 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 5.76 mg | (72 %) | ||
| Saturated fatty acids | 14.74 g | |||
| Cholesterol | 207.96 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Pork tenderloin
- freshly ground peppers
- 16 Sage
- 8 thin slices Bacon
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 1 Tbsp Ketchup
- 150 grams Sour cream
- 350 grams spinach Tagliatelle
Preparation steps
1.
Cut pork into 8 slices.
2.
Season pork with pepper, lay 2 sage leaves on each slice and wrap each with 1 slice of bacon. Secure with toothpicks. Place pork on a greased baking sheet.
3.
For the sauce: Peel and finely chop onion, fry in hot oil until translucent, and stir in tomato paste, broth and ketchup. Boil until reduced by half.
4.
In an oven preheated to 200°C (approximately 400°F), roast meat until golden-brown, 12-14 minutes.
5.
Strain sauce through a sieve and season with salt and pepper. When pork is done, stir sour cream into the sauce, heat until warmed through and season to taste.
6.
Meanwhile, cook pasta in plenty of salted boiling water until al dente. Drain and serve pasta with pork and sauce.
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