Pork Tenderloin and White Asparagus with Sage Breadcrumbs
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(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 100.4 μg | (167 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 366 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches white Asparagus
- 2 Tbsps butter
- 2 tsps salt
- 2 Tbsps lemon juice
- 2 tsps sugar
- 800 grams Pork tenderloin
- 1 bunch Sage
- 100 grams butter
- 2 Tbsps clarified butter
- 4 Tbsps breadcrumbs
- salt
- freshly ground pepper
Preparation steps
1.
Peel the asparagus and trim the ends. Simmer the asparagus in 3 liters of boiling, salted water, 2 tablespoons butter, lemon juice and sugar for 20 to 25 minutes. Drain and keep warm.
2.
Cut the pork into 12 medallions. Rinse the sage, pat dry and pluck the leaves. Melt 100 grams butter in a pan and saute the sage leaves until crispy. Remove from the pan and brown the breadcrumbs in the butter. Season with salt.
3.
Heat the clarified butter in a saute pan and sear the medallions over medium heat for 2-3 minutes per side. Season with salt and pepper. Arrange the asparagus and pork on serving plates. Sprinkle the asparagus with breadcrumb butter and sage leaves and serve.
