Glazed Pork Tenderloin with Sweet Potatoes
(0 votes)
(0 votes)
Health Score:
49 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Sweet potato
- salt
- 600 grams Pork tenderloin
- freshly ground peppers
- 4 Tbsps vegetable oil
- 3 Tbsps honey
- 70 milliliters dry Red wine
Preparation steps
1.
Peel, rinse and cook the sweet potatoes in boiling salted water for 15-20 minutes until tender but not mushy.
2.
Rinse the pork tenderloin, pat dry and season with salt and pepper on all sides. Heat 2 tablespoons oil in a pan and fry the pork until golden brown on all sides. Add the honey. Deglaze with the red wine and simmer. Repeatedly pour over the glaze in the pan over the pork and cook over medium heat for 25-30 minutes.
3.
Meanwhile, drain the potatoes, halve and cut into 5 cm (approximately 2 inch) thick slices. Heat the remaining oil in a pan, fry the potato slices for 5-6 minutes until golden and season with salt and pepper. To serve, cut the pork into slices and arrange with the sweet potatoes on a plate.
