Pork Tenderloin with Baked Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 54.8 μg | (91 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,327 mg | (33 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Pork tenderloin
- 1 Tbsp Caraway
- 1 Tbsp Cumin
- 1 Tbsp sharp Mustard
- 600 grams green Beans
- 2 Sweet potato
- 10 grams butter
- salt
- peppers
- 4 Tbsps vegetable oil
Preparation steps
Preheat the oven to 140°C (approximately 275°F). Line 2 baking sheets with parchment paper.
Scrub the sweet potatoes thoroughly, halve and thinly slice. Place on a baking sheet, sprinkle with 2 tablespoons of oil, season with salt and bake on the middle rack of the oven, turning the potatoes over midway until golden brown and crisp, about 45 minutes.
Season the pork tenderloin with salt and pepper. Heat 2 tablespoons of oil in a skillet and saute the pork until golden brown on all sides, remove and let cool briefly. Place the pork on a baking sheet. Mix together the mustard and the cumin and brush all over the pork. Roast the pork 30 minutes.
Heat the butter in a skillet, add the beans and a splash of water, cover and cook until the beans are tender, about 10 minutes. Season with salt and pepper and serve with the potatoes and sliced pork.
