Pork Tenderloin with Poached Eggs and Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 290 mg | (7 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the eggs
- 4 eggs
- 3 Tbsps White vinegar
- salt
- 4 Tbsps freshly grated Horseradish
- For the fillet
- 2 Tbsps finely chopped Dill
- 2 Tbsps finely chopped parsley
- 1 tsp honey
- 1 Tbsp lemon juice
- 200 milliliters dry Red wine
- 200 milliliters Beef stock
- For the vegetables
- 1 tsp spicy Mustard
- 1 splash lemon juice
Preparation steps
Rinse, peel and cut the the vegetables into bite size pieces. Pour about 375 ml (approximately 1 1/2 cups) of water into a saucepan and combine with the vinegar, apple juice, sugar, salt, turmeric, mustard and lemon juice. Add the vegetables and bring to a boil. Stir, remove from heat and let cool for about 5 minutes. Transfer the vegetables into a glass jar and cover with the cooking liquid. Allow to cool.
Preheat the oven to 140°C (approximately 285°F).
Rinse the pork and pat dry. Season with salt and pepper and sear in 1 tablespoon of oil until golden brown on all sides. Transfer to a roasting pan. Combine the dill and parsley with the honey and lemon juice. Mix well and brush over the pork tenderloin. Bake for about 30 minutes.
Remove the pork loin from the roasting pan and deglaze the pan with the red wine and beef stock. Simmer until reduced by about half. Season with salt and pepper.
For the eggs: Crack each egg into a small bowl or cup. Add the white wine vinegar to 1 liter (approximately 4 cups) of water and bring to a near boil. Carefully slide each egg into the water and cook for about 4 minutes. Remove with a slotted spoon.
Slice the pork loin and drizzle with the sauce. Top the poached eggs with freshly grated horseradish and serve alongside the pickled vegetables.
