Herb-Crusted Roast Pork Tenderloin with Radicchio and Radish Salad
Healthy, because
Even smarter
Nutritional values
Bitter substances from radicchio stimulate the production of digestive juices, which is good for digestion. It also contains vitamin A, which strengthens the vision and promotes healthy skin.
Substitute the pork for turkey to save on fat and calories.
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 70.9 μg | (118 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,705 mg | (43 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pork
- 800 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 1 Tbsp medium hot Mustard
- 2 Tbsps freshly chopped Fresh herbs (z. B. parsley and thyme)
- 80 grams softened butter
- 5 Tbsps breadcrumbs
- For the salad
- 1 small Radicchio
- 100 grams lamb's lettuce
- 1 yellow Bell pepper
- 1 Celery
- 4 Radish
- 1 handful Radish sprout
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 5 Tbsps olive oil
- salt
- 1 pinch sugar
Preparation steps
For the pork: Preheat the oven to 160°C (approximately 325°F).
Rinse the pork and pat dry. and season with salt and pepper. Heat the oil in apan and saute until browned all over. Remove from the pan and place on a rack set over a roasting pan, tent with foil and roast until the pork is just cooked through, about 30 minutes.
Meanwhile, in a bowl, stir together the mustard, herbs and the breadcrumbs until mosit enough to come together. Ten minutes befor the pork is finished cooking, spread the crumbs over and press to adhere. Roast until th ecrumbs are golden brown, raising the oven temperature if necessary.
For the salad: Risne the radicchio and lettuce and drain well. Pluck small leaves from the radicchio. Rinse the peppers, cut in half, remove the seeds and white ribs and cut into small cubes. Rinse and slice the radishes. Rinse the celery, remove the strings and cut into small cubes. Rinse the sprouts and drain. Divide the salad ingredients among plates. In a bowl, whisk together the balsamic, lemon juice and the oil and season with salt and sugar. Drizzle over the salad.
Remove the meat from the oven, let it rest briefly then slice and place on top of the salad and serve.
