Plum Pork with Mashed Pumpkin Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,604 mg | (40 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 500 grams Plum
- 250 grams shallots
- 600 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 1 Tbsp brown sugar
- 60 milliliters Orange juice
- 1 pinch ground cinnamon
- 4 sprigs thyme
- 200 grams baking potatoes
- 400 grams Pumpkin
- 2 Tbsps softened butter
- 150 milliliters lukewarm milk
- Nutmeg (freshly grated)
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Rinse plums. Cut in half, pit and cut into sticks. Peel shallots and also cut into strips.
Rinse meat, pat dry, season with salt and pepper and sear in a hot pan with oil. Remove and set aside. Melt butter in pan, sauté shallots. Add plums and sprinkle with sugar, let caramelize slightly. Deglaze with orange juice, season with salt and pepper. Sprinkle with cinnamon, add thyme and return meat to the pan. Bake for 25-30 minutes.
In the meantime, peel, rinse and cut pumpkin and potatoes into chunks. Boil in salted water about 25 minutes, drain, evaporate over low heat and crush. Stir in butter and milk and form a creamy puree. Season with salt, pepper and nutmeg.
Remove meat from oven and slice. Serve with plums and pumkpin potato puree.
