Pork Tenderloin with Cabbage, Snow Peas and Mushrooms
Pork tenderloin with cabbage, snow peas and mushrooms - Destination Asia: This sweetly spicy dish takes you on a culinary journey.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,662 mg | (42 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 12.8 μg | (6 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 1 chili pepper
- 2 garlic cloves
- 100 milliliters sweet Chili sauce
- 600 grams Pork tenderloin
- 50 milliliters light soy sauce
- 1 stalk Celery
- 4 carrots
- ½ Napa cabbage (About 500 grams)
- 150 grams Snow peas
- 200 grams shiitake mushrooms
- 2 stalks cilantro
- 2 Tbsps sesame oil
- 1 tsp Fish sauce
- 5 Tbsps Oyster sauce
Preparation steps
Rinse chile pepper, trim and chop. Peel garlic and chop. Mix sweet chili sauce with garlic and chile pepper.
Pork pat dry and cut into 1 cm (approximately 1/2-inch) thick slices. In a bowl, mix pork with soy sauce and place in refrigerator while you prepare the vegetables.
Trim vegetables, rinse and where appropriate, peel. Cut celery lengthwise into thirds and then cut into 4 cm (approximately 1-inch) long sticks. Cut carrots and cabbage into thin strips.
Clean mushrooms, remove stems and cut tops into slices. Rinse cilantro, shake dry and chop.
Heat 1 tablespoon oil in a wok. Stir-fry celery, carrots and snow peas for 2-3 minutes over high heat. Add fish sauce, add a little of the meat marinade, cilantro, mushrooms and cabbage and continue to stir-fry for about 5 minutes. Season with oyster sauce, place in 4 preheated oven-proof dishes and place in preheated oven at 80°C (fan 60°C; gas: smallest stage) (approximately 175°/convection 140°F) to keep warm.
Wipe wok with a paper towel. Heat the remaining oil in wok and stir-fry meat over high heat for about 5 minutes. Spread on the vegetables and drizzle with the chili-garlic sauce before serving.
