Bacon-Wrapped Pork Tenderloin with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,134 mg | (28 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- salt
- 600 grams Pork tenderloin
- 3 sprigs rosemary
- 150 grams cream cheese
- freshly ground peppers
- 200 grams Smoked bacon cut into 2 cm (approximately 1 inch) wide strips
- 4 Tbsps vegetable oil
- 1 red paprika
- 1 yellow paprika
- 1 green paprika
- 2 red onions
- 2 garlic cloves
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Meanwhile, rinse the pork tenderloin, pat dry, trim and cut a pocket along the side. Rinse the rosemary, shake dry, pluck the needles and mix half with the cream cheese. Season with salt and pepper and spread the mixture in the pocket.
Season the pork on the outside with pepper and wrap with strips of bacon. Heat 2 tablespoons of oil in a pan and fry the pork tenderloin on all sides until golden brown. Remove and place on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes. Meanwhile, rinse the peppers, cut in half, remove the seeds and cut into bite-size cubes. Peel the onions and cut into strips.
Peel the garlic and chop finely. Drain the cooked potatoes and cut into quarters. In a pan, heat the remaining oil and fry the vegetables with the potatoes and garlic for 3-5 minutes. Season with salt and pepper and serve alongside the sliced pork on warm plates. Serve garnished with the remaining rosemary.
