Pork Tenderloin with Bell Pepper Ragout

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Pork Tenderloin with Bell Pepper Ragout
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein49 g(50 %)
Fat12 g(10 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E7.7 mg(64 %)
Vitamin K35.3 μg(59 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.4 mg(178 %)
Vitamin B₆1.3 mg(93 %)
Folate113 μg(38 %)
Pantothenic acid2.1 mg(35 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C87 mg(92 %)
Potassium1,196 mg(30 %)
Calcium50 mg(5 %)
Magnesium86 mg(29 %)
Iron3.5 mg(23 %)
Iodine6 μg(3 %)
Zinc4.6 mg(58 %)
Saturated fatty acids2.5 g
Uric acid362 mg
Cholesterol110 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
800 grams Pork tenderloin
120 grams onions
2 garlic cloves
1 hot Pepperoncini
200 grams yellow Bell pepper
150 grams Frozen pea
300 grams Tomatoes
3 Tbsps vegetable oil
1 Tbsp Tomato paste
600 milliliters Beef broth
salt
peppers
¼ tsp ground paprika (sweet)
1 Tbsp chopped parsley
How healthy are the main ingredients?
TomatoonionTomato pasteparsleygarlic clovesalt

Preparation steps

1.

Slice pork into 1-2 cm (approximately 1/2 to 3/4-inch) thick slices and cut slices into rough strips. Peel onion and garlic and finely dice both. Remove the stalk from the pepperoncini, cut crosswise into thin rings and remove the seeds. Cut bell peppers into quarters, remove stem ends, seeds and ribs and cut the flesh into thin strips. Blanch the tomatoes briefly, rinse with cold water, peel, cut into quarters, remove stem ends and seeds and press seeds through a sieve. Set the resulting tomato juice aside and cut the flesh into cubes.

2.

Heat the oil in a large skillet. Season meat with salt and pepper and brown on all sides over high heat. Add onions, garlic and pepperoncini and sauté briefly. Stir in tomato paste and cook for 1-2 minutes.

3.

Stir in broth and the tomato juice, bring to a boil, reduce the heat and season with salt, pepper and paprika. Simmer 35 minutes. Then add the bell peppers, peas and tomatoes and simmer another 10 minutes. Season to taste and serve sprinkled with parsley. Serve with fried potatoes, if desired.