Pork and Pepper Sauce
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
967
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 967 cal. | (46 %) | ||
| Protein | 59.46 g | (61 %) | ||
| Fat | 51.5 g | (44 %) | ||
| Carbohydrates | 66.95 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.94 g | (10 %) |
more nutritional values
| Vitamin A | 642.67 mg | (80,334 %) | ||
| Vitamin D | 0.92 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 1.65 mg | (165 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 22.55 mg | (188 %) | ||
| Vitamin B₆ | 1.45 mg | (104 %) | ||
| Folate | 92.32 μg | (31 %) | ||
| Pantothenic acid | 2.63 mg | (44 %) | ||
| Biotin | 6.41 μg | (14 %) | ||
| Vitamin B₁₂ | 1.23 μg | (41 %) | ||
| Vitamin C | 119.95 mg | (126 %) | ||
| Potassium | 1,393.87 mg | (35 %) | ||
| Calcium | 155.17 mg | (16 %) | ||
| Magnesium | 93.59 mg | (31 %) | ||
| Iron | 4.46 mg | (30 %) | ||
| Iodine | 12.21 μg | (6 %) | ||
| Zinc | 4.91 mg | (61 %) | ||
| Saturated fatty acids | 24.69 g | |||
| Cholesterol | 232.42 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork tenderloin
- salt
- freshly ground peppers
- vegetable oil
- 10 Sage
- 6 slices Bacon
- 2 Tbsps green peppers
- 300 milliliters Whipped cream
- 500 grams Broccoli
- 300 grams Tagliatelle
- 20 grams butter
Preparation steps
1.
Preheat oven to oven to 160°C (approximately 325°F).
2.
Rinse pork, pat dry and season with salt and pepper. Heat oil in a pan and sear pork on all sides. Remove, cover with sage leaves and wrap with bacon. Place in a baking dish and roast for about 30 minutes.
3.
Add pepper to pan drippings and deglaze with cream. Simmer for about 10 minutes over medium heat. Season with salt and pepper.
4.
Rinse broccoli and blanch in boiling salted water for about 7 minutes. Remove and drain.
5.
Cook pasta in boiling salted water until al dente.
6.
Remove pork from the oven, let it rest briefly and slice.
7.
In another pan, melt butter and swirl broccoli in hot butter. Add drained pasta.
Plate pasta and pork and serve drizzled with sauce.
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