Pork Tenderloin
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 small onions
- 250 grams Porcini mushroom
- 500 grams Pork tenderloin (ready to cook)
- 4 sprigs rosemary
- 1 tsp peppercorns
- 1 dried chili pepper
- 3 Juniper berries
- 2 Tbsps clarified butter
- 1 fresh red chili pepper
- salt
Preparation steps
1.
Trim root ends of onions, remove outermost layer and cut in half lengthwise. Wipe mushrooms clean with a paper towel and cut in half. Rinse pork tenderloin and pat dry. Cut pork into four equal pieces. Rinse rosemary and tear each sprig into three small pieces. Place bundles of 3 rosemary sprigs on each piece of pork and tie with kitchen twine. In a mortar and pestle, crush peppercorns, dried chile and juniper berries. Season pork pieces with spice mixture.
2.
In a large pan, heat clarified butter over high heat. Add pork pieces, mushrooms, onions and chile and sauté until pork is browned on both sides. Reduce heat and cook 5-6 minutes, occasionally turning meat and swirling onions and porcini mushrooms. Season with salt and serve.
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