Pork Loin with Mushrooms and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 893 cal. | (43 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 35.4 μg | (59 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,949 mg | (49 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 700 grams waxy potatoes
- 3 garlic cloves
- 2 Tbsps olive oil
- salt
- Nutmeg (freshly grated)
- 450 milliliters Whipped cream
- 500 grams Pork tenderloin
- 250 grams button Mushroom
- 500 grams small carrots (with green)
- 2 Tbsps clarified butter
- freshly ground peppers
- 60 grams Bacon
- 200 milliliters Beef broth
Preparation steps
Preheat the oven to 160°C (approximately 325°F) convection. Peel the potatoes and cut into thin slices. Peel and chop the garlic. Brush a baking dish with olive oil, spread the garlic in dish and top with the potato slices to edges. Season with salt and nutmeg and pour in 300 ml (approximately 1 1/4 cups) cream. Bake in the preheated oven for about 45 minutes.
Meanwhile, trim the pork tenderloin of sinews and divide into 4 equal portions. Clean the mushrooms and cut into slices. Peel the carrots while letting the greens remain.
Heat the clarified butter in a frying pan and brown the meat on all sides. Season with salt and pepper. Add the bacon and let brown slightly. Add the mushrooms and cook, turning occasionally, along with the meat and the bacon about 5 minutes. Pour in the broth and 100 ml (approximately 1/2 cup) cream, cook for about 10 minutes at low temperature. Turn the meat from time to time.
Blanch the carrots in boiling salted water for about 5 minutes. Drain, cut 8 carrots in half crosswise and process the lower halves with the remaining cream with a hand blender to a carrot puree. Season with salt and pepper.
Arrange the potatoes on plates. Cut the meat into slices and distribute together with the mushroom sauce beside the potato gratin. Put 2 small dots of carrot puree on each plate and put in the remaining carrot halves. Spread the remaining carrots on the mushroom sauce and serve immediately.
