Braised Pork Tenderloin
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork tenderloin
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- 8 shallots
- 4 garlic cloves
- 2 Tbsps Lime blossom honey
- 1 Tbsp lemon juice
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Rinse the meat and pat dry. Heat oil in a roasting pan. Season pork with salt and pepper and brown on all sides in the roasting pan. Add the white wine and remove from the heat.
3.
Peel shallots and press the garlic. Distribute around the pork, cover and braise in the oven for about 15 minutes. Then remove the lid and braise for another 20-25 minutes. As needed, pour in some water to prevent scorching. Baste the meat occasionally with cooking liquid. During the last 10 minutes of braising, mix the honey with the cooking liquid and baste the meat with it.
4.
If desired, garnish pork with dried lime blossoms before serving.
