Pork Tenderloin
with celery and cream cheese sauce
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 sticks Celery
- 2 scallions
- 1 Tbsp butter
- 1 tsp Pastry flour
- 200 milliliters milk
- 200 grams cream cheese
- freshly ground pepper
- 300 grams Pork tenderloin
- salt
- 1 Tbsp vegetable oil
- Wooden skewer
Preparation steps
1.
Rinse celery and chop finely. Trim scallions, rinse and chop very finely. Heat the butter in a small saucepan. Add celery and scallions and sauté briefly. Sprinkle flour over the celery and scallions. Pour in milk and bring to a boil. Stir in cream cheese. Season with pepper. Keep sauce warm.
2.
Cut pork into about 2 cm (approximately 3/4-inch) thick slices. Season with salt and pepper. Heat oil in a non-stick skillet. Add pork medallions and sear on both sides, then cook over moderate heat for 5 minutes. Thread medallions on wooden skewers and serve with the celery and cheese sauce.
