Pork Tenderloin with Roquefort Cheese and Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin (ready to cook, trimmed)
- salt
- freshly ground peppers
- 1 ½ Tbsps Dijon mustard
- 150 grams Roquefort cheese
- 600 grams Savoy cabbage
- 1 onion
- 2 Tbsps butter
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- Nutmeg (freshly grated)
- 1 Tbsp freshly chopped cilantro
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the meat, pat dry, season with salt and pepper and sear in a pan in oil on all sides over high heat. Remove from pan, brush with mustard and roast for 20 minutes in the preheated oven. Remove rind from Roquefort cheese and cut into slices.
Rinse cabbage, trim and cut into narrow strips. Peel the onion, chop finely and sauté in a pan with 2 tablespoons of melted butter until translucent. Add cabbage and sauté briefly, then deglaze with the wine and broth, season with salt and pepper and simmer, covered, over medium heat for about 15 minutes. Season with nutmeg and cilantro.
Increase the oven temperature to 220°C (approximately 425°F). When oven has preheated to temperature, spread the cheese on the meat and place in the oven. Roast until cheese melts and browns slightly. Slice pork into medallions and serve with the vegetables.
