Pork Tenderloin Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,082 mg | (27 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 shallots
- 800 grams Pork tenderloin
- salt
- peppers (from the mill)
- 3 Tbsps vegetable oil
- 250 milliliters Beef broth
- 300 grams waxy potatoes
- 2 slices Toast (from the day before)
- 50 grams grated Cheese (Emmentaler)
- 1 egg
- 2 Tbsps freshly chopped parsley
Preparation steps
Preheat the oven to 180° C (approximately 350° F) convection.
Peel the shallots and finely dice.
Rinse the pork, pat dry, cut in half, and season with salt and pepper. Heat 2 tablespoons oil in an oven-proof pan over high heat. Add the pork and cook until browned on all sides. Transfer the pork to a plate. Add the remianing oil and shallots to the pan and cook until light brown. Deglaze the pan with a little broth and return the pork back to the pan.
Peel the potatoes and grate coarsely. Remove the crust from the bread and cut into small cubes. In a bowl, toss the bread cubes, potatoes, cheese, parsley, and egg until loosely mixed and season with salt and pepper. Place the mixture on top of the pork, press lightly to adhere, and bake in the preheated oven for 25 to 30 minutes. Remove the pork from the pan. Add the remaning broth and bring to a simmer. Skim off any excess grease and season with salt and pepper. Serve the pork with the pan sauce.
