Bread-Wrapped Pork Tenderloin with Mango Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 134 g | (89 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the pork tenderloin
- 600 grams Pork tenderloin
- 1 pkg Farmhouse bread (baking mix)
- 1 onion
- 2 Tbsps butter
- 1 bunch parsley
- 1 Tbsp Caraway
- 1 egg yolk
- salt
- peppers
- For the mango chutney
- 1 Mango
- 100 grams Kumquat
- ⅛ l apple cider vinegar
- 125 grams sugar
- ½ tsp salt
- 1 generous pinch Cardamom
- 1 generous pinch fennel seeds
Preparation steps
For the chutney, peel the mango, remove the pit and cut into cubes. Rinse the kumquats, slice and core.
Marinate the fruit with apple cider vinegar for 10 minutes. Add to a pot along with the sugar, salt and spices and cook over low heat for 20-30 minutes, stirring frequently, until the chutney thickens slightly. Remove from the heat.
For the pork tenderloin, peel the onions, chop finely and fry in butter. Rinse the parsley, finely chop, sauté with the onions and stir in the cumin. Prepare the dough according to package directions and roll out the dough thinly on a floured surface. Remove a small amount of dough to use for garnish.
Spread the sheet of dough with the onion mixture. Rinse the meat, pat dry, rub with salt and pepper and place on the dough. Wrap the meat with the dough, brush the edges with water and squeeze firmly to seal. Preheat the oven to 200°C (approximately 400°F).
Brush the dough with egg yolk. Decorate with remaining dough and brush with egg yolk again. Prick with a sharp knife repeatedly so that the steam can escape.
Place the roast on a baking sheet. Place a cup of water in the bottom of the oven.
Bake for about 45 minutes to 1 hour, occasionally sprinkling with a little water. Before carving, allow to rest for 10 minutes. Slice and serve on plates with the mango chutney.
