Pork Tenderloin with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 handful Basil
- 2 Tbsps softened butter
- 20 grams breadcrumbs
- salt
- peppers
- 1 Pork tenderloin (750 grams)
- 3 Tbsps vegetable oil
- 125 milliliters Beef broth
- 150 grams Prosciutto
- Basil (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Peel the shallot and garlic. Rinse the basil, pluck off the leaves and chop finely. Dice shallot and garlic into cubes and knead with the basil, butter and breadcrumbs. Season with salt and pepper.
Rinse the pork, pat dry, trim and season with salt and pepper. Heat the oil in a roasting pan and sear the pork on all sides over high heat. Remove and set aside. Deglaze pan drippings with the broth and simmer for 5 minutes.
Arrange prosciutto on work surface and spread with basil paste. Place the pork tenderloin on the prosciutto and roll tightly. Set in the roasting pan with the ends of the prosciutto facing down. Bake in the oven for about 30 minutes. Removing from oven and garnish with basil to taste.
