Pork Tenderloin with Pesto
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork tenderloin (ready to cook)
- 2 garlic cloves
- 2 sprigs rosemary
- 1 organic lemon
- 6 Tbsps olive oil
- 1 handful parsley
- 1 Tbsp freshly grated Parmesan
- salt
- peppers
Preparation steps
1.
Rinse fillets, pat dry and cut into medallions. Peel garlic and chop finely. Rinse rosemary, shake dry, pluck needles and chop finely. Rinse lemon in hot water, wipe dry and cut into slices. Stir rosemary, garlic and 2-3 tablespoons of oil together and pour over medallions and lemon slices. Cover and refrigerate for 1 hour.
2.
For the pesto, rinse parsley, shake dry, pluck leaves and puree with remaining oil and Parmesan using an immersion blender. Season with salt and pepper.
3.
Remove meat and lemon slices from marinade and place them on a hot grill. Cook meat for 6-8 minutes and lemon slices for 3-4 minutes. Season meat with salt and pepper.
4.
Arrange medallions and lemon slices on a plate and serve drizzled with pesto.
