Herbed Pork Tenderloin with Shallot Sauce

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Herbed Pork Tenderloin with Shallot Sauce
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Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
539
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie539 cal.(26 %)
Protein29 g(30 %)
Fat35 g(30 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K4.6 μg(8 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.6 mg(43 %)
Folate22 μg(7 %)
Pantothenic acid0.7 mg(12 %)
Biotin6 μg(13 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C8 mg(8 %)
Potassium587 mg(15 %)
Calcium94 mg(9 %)
Magnesium40 mg(13 %)
Iron3.1 mg(21 %)
Iodine11 μg(6 %)
Zinc4 mg(50 %)
Saturated fatty acids22 g
Uric acid169 mg
Cholesterol149 mg
Complete sugar8 g

Ingredients

for
4
For the pork tenderloin
4 slices Toast
135 grams softened butter
2 pkgs frozen Fresh herbs
2 tsps grated Parmesan
salt
freshly ground pepper
1 Pork tenderloin
1 egg white
For the shallot sauce
1 sprig rosemary
6 small shallots
1 Tbsp butter
Tomato paste
100 milliliters white Port wine
50 milliliters white balsamic vinegar
400 milliliters Veal stock
1 Tbsp sauce thickener
How healthy are the main ingredients?
ParmesanrosemarysaltshallotTomato paste

Preparation steps

1.

For the pork tenderloin, preheat oven to 180°C (level 2-3) (approximately 350°F). Remove toast crust and crumble the toast slices. Mix the half of the crumbled toast with 125 grams (approximately 1 cup) butter, herbs and Parmesan and season with salt and pepper. Season pork tenderloin with salt and pepper. Sauté in remaining butter for 4 minutes. Lay tenderloin on a baking sheet lined with aluminum foil. Brush with egg white and top with herb mixture. Sprinkle with remaining crumbled toast and bake on lowest rack of oven for 20-25 minutes.

2.

For the shallot sauce, rinse rosemary, pluck the leaves and chop finely. Peel shallots, finely chop and sauté in butter. Stir in tomato paste and rosemary. Deglaze with port wine and white balsamic vinegar. Stir in veal stock and reduce to half. Thicken the sauce with cornstarch dissolved in a little water. Serve the sauce with the pork tenderloin.