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Pork tenderloin with peppers
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
333
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 239 mg | (252 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 800 grams Pork tenderloin
- 2 Red Bell pepper
- 2 Yellow Bell pepper
- 2 scallions
- 2 garlic cloves (finely chopped)
- 3 Tbsps olive oil
- 1 Tbsp Curry paste
- 100 milliliters Beef broth
- salt
- freshly ground peppers
- 1 splash lemon juice
- 2 Tbsps mint (chopped)
Preparation steps
1.
Rinse pork, pat dry and cut into thin strips.
2.
Rinse peppers, cut in half, remove seeds and ribs and also cut into strips.
3.
Rinse and trim scallions and cut into rings.
4.
Brown the meat in hot oil. Mix in peppers, scallions and garlic and sauté. Add curry paste and deglaze the pan with broth. Let sit about 15 minutes to melt the paste. Stir in mint and season with salt, lemon juice and pepper.
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