Variation On A Classic Dish

Baked Pork Tenderloin and Peach Toast

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Average: 5 (4 votes)
(4 votes)
Baked Pork Tenderloin and Peach Toast

Baked Pork Tenderloin and Peach Toast - Peaches and pork make a wonderful pair, here as toppings for toasts

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Health Score:
8,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
303
calories
Calories

Healthy, because

Even smarter

Nutritional values

This delicious, gourmet toast is characterised by a high calcium content (just under 1/4 of the daily requirement) from the two cheeses, which supports blood coagulation, among other things. The performance-enhancing vitamins B1 (from pork) and B2 (from dairy products) are also rich in this dish. 

 

For variation, use fresh basil instead of arugula. The aromatic herb counteracts bloating and flatulence. A mixed salad is a delicious side dish for peach toast au gratin.

1 piece contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein33 g(34 %)
Fat9 g(8 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.4 mg(29 %)
Folate31 μg(10 %)
Pantothenic acid1 mg(17 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C13 mg(14 %)
Potassium549 mg(14 %)
Calcium223 mg(22 %)
Magnesium68 mg(23 %)
Iron2.9 mg(19 %)
Iodine11 μg(6 %)
Zinc3.3 mg(41 %)
Saturated fatty acids4.8 g
Uric acid2.5 mg
Cholesterol85 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
½ bunch Arugula
12 ounces Pork tenderloin
salt
peppers
3 Peaches
2 tomatoes
2 ounces Italian Hard cheese (such as Grana Padano)
3 ounces Cream cheese (13% fat)
4 slices Whole Grain Toast
How healthy are the main ingredients?
ArugulasaltPeachPeachtomato
Preparation

Kitchen utensils

1 Cutting board, 1 Salad spinner, 1 Platter, 1 Large knife, 1 Paper towel, 1 Plastic wrap, 1 Aluminum foil, 1 large Pot (with lid), 1 Small knife, 1 Bowl, 1 Grater, 1 Small bowl, 1 Toaster, 1 Parchment paper, 1 Teaspoon, 1 Baking sheet

Preparation steps

1.
Baked Pork Tenderloin and Peach Toast preparation step 1

Rinse arugula, spin dry and trim tough stems. Chop leaves finely and put on a plate.

2.
Baked Pork Tenderloin and Peach Toast preparation step 2

Trim skin and tendons from pork, if necessary, then rinse and pat dry with paper towels.

3.
Baked Pork Tenderloin and Peach Toast preparation step 3

Season the pork with salt and pepper, then press into arugula to coat all sides. 

4.
Baked Pork Tenderloin and Peach Toast preparation step 4

Wrap pork in plastic wrap, then in a large piece of aluminum foil, twisting ends like a candy wrapper. 

5.
Baked Pork Tenderloin and Peach Toast preparation step 5

In a large pot of boiling water, cook pork over low heat, covered, for 12-15 minutes. Remove and let cool slightly.

6.
Baked Pork Tenderloin and Peach Toast preparation step 6

In the meantime, score and X in each peach, plunge into another pot of boiling water, shock in cold water and slip off skin. Cut the peaches into wedges and remove the pits.

7.
Baked Pork Tenderloin and Peach Toast preparation step 7

Rinse the tomatoes, wipe dry, remove stems and cut tomatoes into thin slices.

8.
Baked Pork Tenderloin and Peach Toast preparation step 8

Grate the hard cheese finely and mix with the cream cheese.

9.
Baked Pork Tenderloin and Peach Toast preparation step 9

Toast the bread and place on a baking sheet lined with parchment paper.

10.
Baked Pork Tenderloin and Peach Toast preparation step 10

Unwrap pork and cut into thin slices.

11.
Baked Pork Tenderloin and Peach Toast preparation step 11

Top toast with tomato slices and season with salt and pepper. Layer with pork and peaches.

12.
Baked Pork Tenderloin and Peach Toast preparation step 12

Divide cheese mixture among toasts and bake on the top rack of a preheated oven at 425°F for 10-12 minutes. Serve hot.