Baked Pork Tenderloin with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 472 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Pork tenderloin (trimmed)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 100 milliliters Calvados
- vegetable oil (for greasing)
- 2 Apple
- 1 organic lemon
- 4 shallots
- 1 Cinnamon stick
- 4 sprigs thyme
- 3 sprigs rosemary
- 2 Tbsps honey
- 250 milliliters dry white wine
Preparation steps
Rinse the meat, pat dry and cut into 8 pieces. Season with salt and pepper and sear in hot butter until golden brown on all sides. Remove from the pan, drain the fat and deglaze the drippings with the Calvados. Remove from the heat.
Preheat the oven to 160°C (approximately 325°F). Grease a baking pan with oil.
Rinse the apples, quarter, core and thinly slice. Rinse the lemon under hot water, wipe dry and cut into slices. Peel the shallots and halve. Transfer the apples, lemon, shallots, meat, cinnamon, thyme and 2 sprigs of rosemary to the baking pan. Pour the pan drippings over the mixture, drizzle with honey and season with salt and pepper. Pour the wine over top and roast for about 25 minutes, basting with the pan drippings occasionally.
Before serving, sprinkle with the remaining rosemary needles.
