Pork Tenderloin with Dried Tomato Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,642 mg | (41 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin (ready to cook, trimmed)
- 100 grams dried Tomatoes (in oil)
- 100 grams Mozzarella
- 1 handful Basil
- 800 grams cooked potatoes (the previous day festfrom the previous day, waxykochend)
- olive oil (for cooking)
- 150 grams Cherry tomatoes
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry and cut a pocket along the side. Drain the tomatoes well and chop finely. Cut the mozzarella into cubes. Pluck the basil leaves and cut half into strips. Mix with tomatoes and mozzarella, then season with salt and pepper. Fill the pocket with the mixture and bind tenderloin with kitchen twine. Season with salt and pepper and brown on all sides in 2 tablespoons hot oil. Place on a rack in the oven (including drip pan) and cook for 30-40 minutes in preheated oven.
Meanwhile, peel the potatoes and cut into pieces. Cook in 2-3 tablespoons hot oil in a frying pan until golden brown, turning occasionally. Rinse and halve the tomatoes. Add to the potatoes and cook briefly. Season with salt and pepper. Arrange on plates. Remove the kitchen twine, cut the pork tenderloin into slices, add to the potatoes and serve garnished with remaining basil.
