Braised Pork Tenderloin with Asparagus and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 90.1 μg | (150 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 700 grams Pork tenderloin
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 3 shallots
- 3 Beefsteak tomato
- 1 bay leaf
- 500 grams green Asparagus
- 1 bunch flat-leaf parsley
Preparation steps
Sear the pork in a roasting pan in butter and oil on all sides. Season with salt, pepper and cayenne pepper. Peel shallots, cut into small cubes and sprinkle around the pork. Blanch tomatoes with hot water, peel and remove the seeds.
Remove stem ends, chop flesh coarsely and add to the roasting pan. Add the bay leaf and simmer over medium heat, covered, for 20 minutes. Meanwhile, rinse asparagus, cut off woody ends and cut into 2 cm (approximately 3/4-inch) long pieces.
Mix asparagus with the tomatoes in the roasting pan and season with salt and pepper. Cover and cook over low heat for another 15 minutes. Rinse the parsley, shake dry and chop finely. Add parsley to the tomato-asparagus mixture and season to taste. Remove pork from the pan, cut into slices and serve with the vegetables.
