Pork Tenderloin with Mozzarella Filling
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
401
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,041 mg | (26 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork tenderloin (ready to cook)
- 100 grams sun-dried Tomatoes (in oil)
- 125 grams Mozzarella
- 2 handfuls mixed Fresh herbs (such as sage, thyme)
- peppers (freshly ground)
- 7 slices Pancetta
- 1 Tbsp olive oil
- 300 grams Cherry tomatoes (on stems)
- 2 garlic cloves
Preparation steps
1.
Preheat the oven to 175°C (approximately 350°F).
2.
Rinse the meat, pat dry and cut a pocket. Drain the tomatoes and the mozzarella and cut the cheese into thin slices. Rinse the herbs, pat dry and pluck the herb leaves from the stalks. Season the pork with pepper and fill with sun-dried tomatoes, mozzarella and some of the herbs. Wrap with panchetta at intervals of about 5 cm (approximately 2 inches). Top with remaining herbs and place in baking dish coated with olive oil. Bake in preheated oven for 30-40 minutes.
About 10 minutes before end of cooking time, add the rinsed cherry tomatoes and pressed garlic to the meat and return to the oven to continue cooking. Then remove from oven, cut the meat into slices and serve with the tomatoes.
