Herb-Stuffed Pork Tenderloin with Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the stuffed pork tenderloin
- 800 grams Pork tenderloin
- 200 grams white bread
- 75 milliliters warmed milk
- 1 shallot
- 1 Tbsp butter
- 1 egg
- 1 Tbsp Caper
- 1 Tbsp freshly chopped Sage
- salt
- freshly ground black peppers
- 8 slices Bacon
- vegetable oil (of the roasting dish)
- For the mirepoix and sauce
- 1 onion
- 1 carrot
- 200 grams Celery root
- 200 milliliters dry white wine
- 250 milliliters Beef broth
- 2 Tbsps butter
- 1 Tbsp Caper
- Sage (for garnish)
Preparation steps
Preheat the oven to 180 ° C upper and lower heat.
For the stuffed pork tenderloin: Rinse the pork, pat dry, and cut a pocket into the meat for the filling.
To make the filling, cube the white bread and mix in a bowl with the milk. Peel the shallot, chop finely and sauté in hot butter. Add the shallots, egg, capers, and sage to the bread the bread and season with salt and pepper.
Spoon the filling into the pocket in the pork, season with pepper, and wrap tightly with the bacon slices. Tie with kitchen string and place in an oiled roasting pan.
For the mirepoix: Peel the onion, carrot and celery and cut into dice. Scatter around the pork.
Roast the pork with the mirepoix for about 20 minutes and then pour in the wine and some of the broth. Roast another 30 minutes. Add more broth as the pork roasts if necessary. Remove the pork from the roasting pan, remove the kitchen string. wrapped in foil and let rest.
For the sauce: Strain the juices and mirepoix from the roasting pan through a sieve into a saucepan and simmer briefly over low heat. Remove from heat, whisk in the cold butter and capers. Season with salt and pepper.
To serve, slice the pork and serve on a plate topped with some of the sauce and garnished with sage. Serve the remaining sauce separately. Accompany with a lettuce salad if desired.
