Pork Tenderloin with Spinach and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 460.2 μg | (767 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 397 μg | (132 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,880 mg | (47 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 186 mg | (62 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 453 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 400 grams Spinach
- 2 garlic cloves
- 5 dried Tomatoes (in oil)
- 200 grams fresh Ricotta cheese (substitute cream cheese)
- salt
- peppers
- clarified butter
- 200 milliliters white wine
- 2 tsps thyme
- olive oil (cold pressed)
- 700 grams Peas
Preparation steps
Cut the pork into lengthwise deep into the middle, but do not cut through under any circumstances. Unfold the pork to fill. Peel the garlic and cut into thin slices.
Heat 4 tablespoons of oil in a large pan and saute the garlic slices until golden brown. Remove from the oil and set aside. Rinse the spinach and add while wet into the hot oil. Cover and cook over medium heat. Place the spinach in a colander to drain, then place on a wooden cutting board and chop. Season with salt and pepper.
Drain the sun-dried tomatoes. Fill the pork tenderloin with the spinach, place the tomatoes on it and crumble the ricotta. Finely chop the roasted garlic slices and sprinkle in the filling. Season with salt and pepper. Tie the pork tenderloin with kitchen string.
Heat 1 tablespoon of butter in a pan and cook the pork on all sides vigorously. Season with salt and pepper and sprinkle with thyme. Pour in the white wine, let evaporate, then cook and cover for about 20 minutes on low heat.
In the meantime, cook the peas. Possibly cook the peas along with the dish, but only if the peas are very tender. Blanch the peas in boiling salted water for 5-6 minutes. With the shell, blanch for 6-7 minutes. Drain and season in a bowl with salt and pepper and mix with 2-3 tablespoons of olive oil.
Cut the pork into thick slices and serve on the peas.
