Pork Tenderloin with Herb Sauce
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Pork tenderloin (500 grams)
- 5 shallots
- 2 Tbsps Herb mustard
- 100 milliliters Broth
- 150 grams Yogurt (0.1% fat) (cultured)
- 1 Tbsp Whipped cream
- ½ bunch chopped parsley
- Basil (chopped 1/2 bunch)
- Chervil (chopped 1/2 bunch)
- 2 Tbsps vegetable oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel shallots and cut into small cubes. Season the pork with salt and pepper and fry in hot oil on all sides. Add the shallots and fry lightly while stirring. Spread mustard on the pork, pour in the broth, cover and simmer for about 10 minutes over medium heat. Then remove the meat from the pan and keep warm. Stir in creme fraiche and yogurt, heat through and stir in the herbs. Season with salt and pepper to taste.
2.
Cut the meat into slices and serve with the sauce.
3.
If desired, serve with green tagliatelle and braised, mixed vegetables (such as carrots, eggplant and zucchini).
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