Fillet of Pork with Pumpkin and Fruity Balsamic Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,401 cal. | (210 %) | ||
| Protein | 884 g | (902 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 36.2 mg | (3,620 %) | ||
| Vitamin B₂ | 9.4 mg | (855 %) | ||
| Niacin | 375.7 mg | (3,131 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 29.2 mg | (487 %) | ||
| Biotin | 202 μg | (449 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 14,844 mg | (371 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 1,032 mg | (344 %) | ||
| Iron | 45.9 mg | (306 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 80.6 mg | (1,008 %) | ||
| Saturated fatty acids | 31.2 g | |||
| Uric acid | 6,127 mg | |||
| Cholesterol | 2,200 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 8 Pork loin (each about 80 grams)
- salt
- peppers
- 2 tsps vegetable oil
- 250 milliliters Beef broth
- 1 Orange
- 1 Tbsp balsamic vinegar
- 2 red onions
- 1 small Hokkaido pumpkin (1 kg)
- 3 centimeters ginger
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse meat, pat dry and season with salt and pepper. Heat 1 teaspoon of oil in a nonstick pan, brown meat on all sides. Place into warmed dish and put in preheated oven at 100°C (approximately 200°F) for about 20 minutes. Baste occasionally with pan juices.
Deglaze pan drippings with half of broth. Squeeze orange juice and add. Simmer and reduce by half. Add vinegar, season with salt and pepper.
Peel onions, halve and cut into strips. Peel pumpkin, cut in half, remove fibers and seeds and cut pulp into thin strips. Peel ginger and chop finely. Heat remaining oil in a pan and saute everything for 3-4 minutes, stirring. Season with salt and pepper, add remaining broth. Simmer for about 5 minutes or until pumpkin is tender.
Place vegetables on plates, top with meat and drizzle with sauce. Garnish with parsley and serve.
