Fillet of Pork with Sweet Potatoes and Mustard Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Sweet potato
- salt
- 500 grams Pork tenderloin (ready to cook)
- peppers (from the mill)
- 2 Tbsps vegetable oil
- 50 milliliters dry white wine
- 150 milliliters Orange juice
- 1 Tbsp coarse-grained Mustard
- 2 Tbsps butter
- 1 tsp Maple syrup
- 2 Tbsps scallions (for garnish)
Preparation steps
Scrub the potatoes and cook for about 30 minutes in boiling salted water.
Meanwhile, rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with oil. Preheat the oven to 160°C (approximately 325°F). Cook the meat in the oven until pink for about 25-30 minutes.
Deglaze the pan drippings with the wine, add the orange juice and stir in the mustard. Let simmer until thick over medium heat and season to taste.
Drain and peel potatoes. Cut into 1 cm (approximately 1/3 inch) thick slices. Sauté both sides of potatoes in a hot pan with melted butter. Turn the heat to low and let the slices begin to caramelize.
Place potatoes on the plate. Take the filet from the oven and let rest briefly. Cut into slices and place on the potato slices.
To serve: Drizzle with mustard sauce and serve sprinkled with chopped chives.
