Pork Tenderloin with Apples
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
780
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork tenderloin
- salt
- freshly ground peppers
- vegetable oil
- 250 milliliters Apple juice
- 2 Tbsps sauce thickener
- 50 grams Whipped cream
- 1 Tbsp minced marjoram
- 2 Apple
- butter
- also
- 400 grams Tagliatelle
- marjoram (for garnish)
Preparation steps
1.
Season pork with salt and pepper and sear in hot oil on all sides. Remove from heat and bake for about 20 min. at 200°C (approximately 400°F). Cover with aluminum foil and set aside.
2.
Mix cornstarch with cold water. Deglaze pan with apple juice and add cornstarch and water and whisk until sauce thickens. Stir in cream and marjoram and whisk until sauce is smooth and creamy.
3.
Rinse apples, drain and core. Cut into thick rings and fry in hot butter.
4.
Cook Pappardelle in salted, boiling water until al dente. Drain in a colander.
5.
To serve, cut tenderloin into thick slices and serve with noodles, sauce and apples and garnish with marjoram leaves.
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