Fillet of Pork with Rice
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork tenderloin
- 2 tsps hot Mustard
- 150 milliliters white wine
- 2 Tbsps clarified butter
- 300 milliliters Beef stock (from a jar)
- 1 Tbsp sauce thickener
- salt (and)
- freshly ground peppers
- ½ bunch parsley
- 200 grams Rice
Preparation steps
1.
Rinse the meat and pat dry. Mix the mustard with 2 tablespoons white wine, spread on the meat and season with salt and pepper. Let stand for 10 minutes. Cook the rice according to package directions. Heat the clarified butter and fry the fillets on all sides, about 15 minutes, then wrap in foil and let rest.
2.
Meanwhile, deglaze the browned bits with the remaining white wine, pour in the broth, simmer and thicken with sauce thickener and season with salt and pepper. Cut the parsley into strips and stir into the sauce.
3.
Distribute the rice on plates topped with sliced pork. Drizzle with the sauce and serve with a small fresh salad.
