Pork Tenderloin with Vegetables
Pork Tenderloin with Vegetables - A balanced mix of tender meat and crunchy vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse the zucchini and eggplant, and cut into cubes. Rinse the tomatoes, remove stems, and cut into eights. Peel the onion and cut into wedges. Peel the garlic and chop finely. Rinse the thyme and basil, shake dry and chop finely. Toss the vegetables and herbs together.
Grease a roasting pan with 1 teaspoon of olive oil and pour in the mixed vegetables. Drizzle with the remaining olive oil and bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes.
Meanwhile, heat the butter in a pan. Cut the pork into 2-3 cm (approximately .75 to 1 inch) thick slices, season with salt and pepper and brown quickly on all sides over high heat until golden brown.
Mix the vegetables into the pan, grate Parmesan over them and cook until done, about 10-15 minutes.
