Pork Tenderloin with Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin (1 thick piece)
- 1 small Savoy cabbage (600 grams)
- 1 chili pepper
- 1 Lime
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
Rinse cabbage, trim, cut into quarters lengthwise and cut out the stalks, then cut crosswise into thin strips.
Rinse chile pepper, trim, remove seeds and cut into rings or strips.
Rinse the lime in hot water, peel shell thinly, then cut into very thin strips. Squeeze the lime.
Cook cabbage in boiling salted water for 3 minutes. Drain, rinse in cold water and drain.
Peel garlic.
Rinse the pork, pat dry and season with salt and pepper.
Heat clarified butter in a roasting pan and sear the pork on all sides quickly. Press the garlic clove through a press into the pan.
Remove the meat from the roasting pan and set aside. Then pour in the cabbage and chile pepper and sprinkle with lime juice, olive oil and a little salt. Place the meat on the cabbage and bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Remove the roasting pan from the oven and cut the meat into thick slices. Place cabbage in a preheated dish, arrange the meat on top and serve sprinkled with lime strips.
