Pork Loin with Fava Beans and Green Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams fresh Broad bean
- salt
- 1 red onion
- 4 garlic cloves
- 600 grams Pork tenderloin (trimmed)
- freshly ground peppers
- 20 grams clarified butter
- 1 organic lemon (quartered)
- 200 milliliters Beef stock
- 1 organic lemon
- ½ bunch parsley
- ½ bunch cilantro
- 1 shallot
- 3 Tbsps olive oil
- 150 milliliters vegetable stock
Preparation steps
Rinse the fava beans, drain and blanch for 4 minutes in boiling salted water. Rinse under cold running water and drain. Peel the onion and cut into strips. Smash the garlic.
Preheat the oven to 160°C (approximately 350°F).
Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan in butter until golden brown on all sides. Sauté the fava beans, garlic, lemon wedges and onion. Transfer to a baking dish lined with parchment paper, add the beef stock and arrange the meat on top. Bake until cooked to your liking, about 25 minutes. Meanwhile, rinse the lemon in hot water, finely grate the zest and squeeze the juice. Rinse the herbs, shake dry and finely chop the leaves. Peel the shallot, finely chop and sweat in a hot pan with olive oil until translucent. Add the herbs, lemon zest, lemon juice and vegetable stock. Season with salt and pepper and simmer for 2 minutes. Remove from heat and let cool. Remove the meat from the oven, let rest then cut into medallions. Serve with the vegetables and sauce.
