Herbed Poached Pork Tenderloin with Noodles and Vegetables
Herbed Poached Pork Tenderloin with Noodles and Vegetables - The spicy shell completes the tasty meat perfectly.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 4 g |
Preparation steps
Rinse the meat and pat dry. Rinse the herbs, shake dry, pluck leaves and chop coarsely.
Season meat with salt and pepper, sprinkle with 1 tablespoon oil and roll in the herbs, so that it is well coated. Wrap the pork in plastic wrap, then wrap in aluminum foil and seal the ends well. Marinate in the refrigerator for a long or short time, depending on the thickness of the meat. Bring a pot of water large enough to hold the meat, to a boil. Reduce the heat to 80°C (approximately 175°F), add the wrapped meat and poach until cooked through, about 30 minutes.
Meanwhile, cook the pasta according to package directions until al dente. Wash and peel the vegetables. Cut the carrot and zucchini into thin slices, cut the scallions on the diagonal into wide strips. Heat the oil in a skillet. Add the vegetables and saute over high heat for 1-2 minutes. Season with salt and pepper, add a little water and cook over medium heat until al dente, 1-2 minutes.
Remove the meat from the water and let stand 5 minutes.
Drain the pasta, transfer to a bowl and mix with the vegetables, season with salt and pepper and divide among 4 plates. Slice the pork and arrange on the vegetables.
