Pork Loin with Cranberry and Pineapple
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin (ready to cook)
- 160 grams Cranberry
- 2 Tbsps honey
- 1 Tbsp freshly chopped Lemon thyme
- salt
- freshly ground peppers
- vegetable oil
- 500 grams Pineapple
- 1 Tbsp butter
- 100 milliliters dry white wine
- 200 milliliters Beef broth
- 2 tsps cornstarch
- thyme (for garnish)
Preparation steps
Preheat the oven to 160°C (325°F).
Rinse the meat, pat dry, cut the meat lengthwise so it can be stuffed and folded back over. Rinse the cranberries, drain, mix half with half of the honey and the chopped thyme and spread on the meat. Season with salt and pepper, fold over, close with toothpicks and also season the outside with salt and pepper. Sauté in a hot pan with oil on all sides, remove, put on an oiled baking sheet and cook for about 25 minutes in the preheated oven.
Cut the pineapple flesh into bite-size pieces, melt the butter in the frying pan, sauté the pineapple with the remaining cranberries in butter, drizzle with the remaining honey, let caramelize slightly and pour in the wine. Pour in the broth, season with salt and pepper, let simmer and thicken slightly if necessary with a mixture of cold water and cornstarch, season.
Take the meat from the oven, remove the toothpicks, cut the meat into slices and serve with the fruit on a warm plate. Drizzle with the sauce and serve garnished with thyme.
