Pork Tenderloin with Leek Salad and Hard Boiled Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin
- 4 small eggs
- 2 stalks Leeks
- 1 Tbsp butter
- 500 milliliters Vegetable broth
- 400 milliliters white wine
- 2 Juniper berries
- 1 bay leaf
- 2 sprigs wild thyme
- to taste lemon juice
- 150 milliliters Buttermilk
- salt
- freshly ground peppers
- wild thyme (for garnishing)
Preparation steps
Rinse meat, pat dry and trim of all tendons.
Combine 400 ml (approximately 1 2/3 cup) of vegetable stock with white wine, juniper berries and bay leaf and bring to a boil. Remove from heat, add meat and simmer on low heat (about 80°C) (approximately 175°F) for about 15-20 minutes.
Cook eggs in water until hard boiled. Drain and rinse in cold water, peel and cut into quarters.
Rinse leeks and cut into rings. Heat butter in a pan and saute leeks for a few minutes, add broth and simmer, covered, for about 4-5 minutes on low heat. Season with salt, lemon juice and pepper.
Remove meat from the marinade and let rest briefly.
Arrange leeks and eggs on a platter. Thinly slice meat and place on top. Season buttermilk with salt and pepper and drizzle over the meat. Garnish with thyme sprigs and serve.
