Pork Tenderloin with Mushroom Sauce and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 10 grams dried Porcini mushroom
- 150 milliliters lukewarm water
- 450 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps olive oil
- 250 grams green Asparagus
- 250 grams Oyster mushrooms
- 1 garlic clove
- 1 shallot
- 250 milliliters Whipped cream
- herbes de Provence
Preparation steps
Crumble the porcini mushrooms into a bowl. Cover with water and soak for 15 minutes.
Season the pork with salt and pepper to taste. Heat 1 tablespoon of the oil in a skillet. Add the pork and cook until golden on all sides. Reduce the heat to low and cook for 12-15 minutes.
Rinse the asparagus and remove the woody ends. Cut the asparagus into pieces. Wipe the oyster mushrooms with a damp paper towel. Peel and finely chop the garlic and shallot. Heat the remaining oil in a nonstick skillet. Add the asparagus, oyster mushrooms, garlic and shallots, and cook until golden, about 5 minutes. Season with salt and pepper to taste.
Remove the pork from the skillet and cover with aluminum foil. Stir the porcini water into the skillet along with the cream and herbs of Provence. Boil over high heat until creamy.
Slice the pork and serve with the mushroom sauce and asparagus.
Serve with long grain or wild rice if desired.
