Pork Tenderloin, Cabbage, and Pear Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Savoy cabbage
- 2 carrots
- 1 stalk Leeks (small)
- 1 Pear
- 1 Tbsp lemon juice
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 1 Star anise
- 1 bay leaf
- salt
- peppers (freshly ground)
- 250 grams Pork tenderloin (ready to cook)
Preparation steps
Seperate the cabbage leaves, rinse, shake dry, and cut into strips. Peel the carrots, halve lengthwise, and cut into thin slices. Cut the leek lengthwise. Rinse the leek well, making sure all sand and dirt is removed, and cut into thin rings. Rinse the pear, cut into quarters, remove the core, and cut into thin slices. Immediately sprinkle the pear with the lemon juice to prevent browning.
In a saucepan, heat the oil and sauté the carrots with the leeks. Add the cabbage and sauté briefly. Add the broth and the spices. Season with salt and pepper to taste. Simmer for about 20 minutes over medium heat.
Meanwhile, rinse the meat, pat dry, and season with salt and pepper. Add the meat and the pear to the soup and let simmer for 10 to 15 minutes. Remove the meat and cut into slices. Season the soup again and serve with the meat slices in preheated soup bowls.
