Pork Tenderloin with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Green beans
- 400 grams Pork tenderloin
- 125 grams button Mushroom
- 1 onion
- 3 Tbsps Basil (finely chopped)
- salt
- freshly ground peppers
- 3 Tbsps clarified butter
- 200 grams Whipped cream
- 1 tsp grated Lemon peel
- lemon juice
- Basil (for garnish)
Preparation steps
Rinse beans and snap off ends.
Wipe mushrooms clean and cut into slices.
Cut pork crosswise across the grain into slices, then cut into strips.
Peel and chop onion.
Cook beans in generously salted, boiling water, about 10 minutes. Drain and rinse with cold water, then drain well.
Sauté mushrooms in 1 tablespoon clarified butter over high heat. Season with salt and pepper and sprinkle with lemon juice. Remove from the pan.
Sauté onion in 1 tablespoon clarified butter, add cream and season with salt and pepper. Simmer about 2 minutes. Add basil and beans and let stand briefly.
Fry pork in remaining clarified butter until browned, about 4 minutes. Season with salt and pepper. Stir in 2 tablespoons water, lemon zest and lemon juice. Serve pork with beans in cream sauce. Sprinkle beans with fried mushrooms. Garnish with basil leaves.
