Pork Tenderloin with Bell Pepper Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
