Pork Tenderloin Sandwiches with Barbecue Sauce
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
514
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 500 grams Pork tenderloin
- salt
- freshly ground peppers
- 1 pinch ground Caraway
- 1 pinch sharp ground paprika
- 4 Hamburger bun
- 4 Tbsps Mayonnaise
- 150 grams Barbecue sauce
Preparation steps
1.
Peel and finely chop the shallot and garlic. Heat the oil in a skillet and saute the shallot and garlic until translucent.
Rinse the meat and cut into thin strips. add to the shallot and garlic and saute 2-3 minutes, stirring occasionally. Stir in the caraway and paprika, season with salt and pepper. and cook 2-3 minutes longer.
2.
Halve the buns horizontally and if desired, toast. Spread the bottoms with the mayonnaise. Then add the meat and drizzle each with 2-3 tablespoons of barbecue sauce. Put the tops on to close and serve, if desired with coleslaw.
