Pork Tenderloin with Vegetables and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 66.83 g | (68 %) | ||
| Fat | 56.51 g | (49 %) | ||
| Carbohydrates | 31.03 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.42 g | (15 %) |
| Vitamin A | 114.42 mg | (14,303 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 2.21 mg | (221 %) | ||
| Vitamin B₂ | 0.94 mg | (85 %) | ||
| Niacin | 30.45 mg | (254 %) | ||
| Vitamin B₆ | 1.91 mg | (136 %) | ||
| Folate | 42.43 μg | (14 %) | ||
| Pantothenic acid | 2.45 mg | (41 %) | ||
| Biotin | 12.38 μg | (28 %) | ||
| Vitamin B₁₂ | 1.47 μg | (49 %) | ||
| Vitamin C | 38.2 mg | (40 %) | ||
| Potassium | 1,895.94 mg | (47 %) | ||
| Calcium | 122.46 mg | (12 %) | ||
| Magnesium | 115.76 mg | (39 %) | ||
| Iron | 4.28 mg | (29 %) | ||
| Zinc | 6.26 mg | (78 %) | ||
| Saturated fatty acids | 13.91 g | |||
| Cholesterol | 185.98 mg |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 800 grams Pork tenderloin (ready to cook)
- 8 slices Bacon
- peppers
- 100 milliliters olive oil
- 250 grams Cherry tomatoes
- 2 handfuls fresh Fresh herbs (such as parsley, basil and chervil)
- 1 garlic clove
- 2 Tbsps almonds (peeled)
- 2 Tbsps grated Parmesan
- 1 splash lemon juice
Preparation steps
Peel, wash and quarter the potatoes. Boil in salted water for about 15 minutes.
Meanwhile, rinse the pork fillets, pat dry and cut into 8 pieces of approximately equal size. Wrap each piece with a slice of bacon and tie with kitchen twine.
Preheat the oven to 200°C (approximately 400°F).
Drain the potatoes and spread on a baking sheet. Place the fillets on the baking sheet and season with salt and pepper. Drizzle everything with 2-3 tablespoons of oil. Bake in the oven for about 25 minutes until golden brown.
Rinse the tomatoes and drain. Lay on the baking sheet after about 10 minutes and finish cooking together.
For the pesto, rinse the herbs, shake dry, pluck off the leaves and blend with the almonds and a little oil in a blender. Add the peeled garlic clove, finely chopped. Gradually incorporate the remaining oil until thick and coat the pesto. Mix in the parmesan and season with lemon juice, salt and pepper.
Remove the pork fillets with the vegetables from the oven and serve drizzled with pesto.
