Fried Pork with Potatoes and Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,453 mg | (36 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 900 grams Pork tenderloin
- 3 small, firm Pear
- 500 grams potatoes (cooked the day before)
- 2 small onions
- 1 handful Sage
- 3 Tbsps Canola oil
- salt
- freshly ground peppers
- 10 slices Bacon
Preparation steps
Preheat oven to 80°C convection (approximately 175°F).
Rinse pork tenderloin, pat dry and cut into 2 cm (approximately 3/4 inch) thick slices. Rinse pears. Halve one pear. Quarter the other pear, remove core, and cut into eighths. Peel potatoes and cut into eighths. Peel onions and thinly slice into rings. Rinse sage and shake dry. Heat 1 tablespoon oil in a large frying pan. Add pork and fry until browned, 1-2 minutes per side. Season with salt and pepper, and then transfer to the oven to keep warm. Add another tablespoon oil to the pan and fry bacon until crispy. Remove bacon from pan. Add remaining oil to pan and fry potato wedges, onion rings and sage until browned. Return bacon, pork and pears to pan, fry about 1 minute, season again to taste and serve.
