Pork Loin With Mashed Potatoes and Squash with Baked Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,458 mg | (36 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin (trimmed)
- salt
- freshly ground peppers
- vegetable oil
- 8 slices Bacon
- 200 grams starchy potatoes
- 400 grams Pumpkin
- 2 yellow Apple
- 2 Tbsps lemon juice
- 1 Tbsp freshly chopped mint
- 400 grams green Beans
- 2 Tbsps butter
- 200 milliliters lukewarm milk
- 2 Tbsps butter (for cooking)
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
For the pork loin: Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan on all sides in 2 tablespoons oil. Remove the meat from the pan and wrap with bacon. Roast for about 30 minutes, or until cooked to your liking.
Meanwhile, for the mashed potatoes and squash: Peel, rinse and cut the potatoes and squash flesh into small cubes. Cook in salted boiling water for about 20 minutes.
For the baked apples: Rinse the apples, quarter, core and cut into thin slices. Toss with the lemon juice and mint, arrange on a baking sheet lined with parchment paper and bake for 25 minutes.
For the green beans: Rinse the green beans, trim and cook in boiling salted water for about 10 minutes. Shock in ice water and drain.
Drain the potato and pumpkin cubes, let the steam evaporate, press through a potato ricer and mix with the butter and milk until smooth. Season with salt, pepper and a pinch of nutmeg.
Toss the beans in hot, melted butter and season with salt and pepper.
Remove the meat from the oven, let rest briefly, cut into medallions and arrange on serving plates with the mashed potatoes and squash, green beans and baked apples. Serve immediately.
