Pork Tenderloin with Vegetables

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Pork Tenderloin with Vegetables
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie550 cal.(26 %)
Protein41 g(42 %)
Fat19 g(16 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A4.2 mg(525 %)
Vitamin D0.2 μg(1 %)
Vitamin E10.1 mg(84 %)
Vitamin K104.7 μg(175 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.7 mg(156 %)
Vitamin B₆1.5 mg(107 %)
Folate70 μg(23 %)
Pantothenic acid3.1 mg(52 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C84 mg(88 %)
Potassium1,748 mg(44 %)
Calcium135 mg(14 %)
Magnesium99 mg(33 %)
Iron4 mg(27 %)
Iodine11 μg(6 %)
Zinc4.2 mg(53 %)
Saturated fatty acids10.6 g
Uric acid297 mg
Cholesterol127 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
650 grams Pork tenderloin
salt
peppers
2 Tbsps clarified butter
700 grams Sweet potato
400 grams carrots
3 bunches parsley
200 milliliters Vegetable broth (instant)
150 grams Sour cream
1 tsp Mustard
lemon juice
parsley (for garnish)
How healthy are the main ingredients?
Sweet potatocarrotSour creamparsleyMustardsalt

Preparation steps

1.

Rinse, peel and coarsely chop the potatoes and carrots. Boil in salted water for about 15 minutes.

2.

Season the pork with salt and pepper and cook on all sides vigorously in hot butter. Then finish by cooking over low heat for about 12 minutes.

3.

Rinse the parsley, pat dry and the puree the leaves with the broth. Then boil in a small saucepan with the sour cream and season with mustard, lemon juice, salt and pepper.

4.

Cut the fillets into slices. Drain the vegetables, add to the cooking oil, toss briefly and season with salt and pepper.

5.

Distribute the diced vegetables and parsley sauce on plates and arrange the fillet slices. Season the meat with pepper and garnish with parsley leaves.