Pork Tenderloin with Vegetables from the Wok
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(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 208.4 μg | (347 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,339 mg | (33 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Pork tenderloin
- 200 grams Bamboo shoots (from a jar)
- 100 grams fresh Spinach
- 4 Tbsps sesame oil
- 2 Tbsps soy sauce (dark)
- 2 Tbsps Oyster sauce
- 2 Tbsps Lime juice
- ½ Tbsp yellow Curry paste
- 1 Tbsp sugar
- salt
- peppers
Preparation steps
1.
Cut the pork into strips and place in a bowl. Mix the oyster sauce with pepper, pour over the pork strips and let marinate for about 15 minutes.
Rinse the bamboo shoots, drain on a sieve and cut into strips. Rinse and trim the spinach, and shake dry.
2.
Heat the sesame oil in a wok or deep frying pan and fry the pork for 2-3 minutes. Stir in the curry paste and saute briefly. Add in the bamboo shoots and spinach. Stir in the lime juice, soy sauce and sugar, and simmer for 2 minutes. Season with salt and pepper, and the remaining marinade. Serve.
