Pork Tenderloins with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Pork Tenderloins with Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
406
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 cal.(19 %)
Protein30 g(31 %)
Fat28 g(24 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E8.9 mg(74 %)
Vitamin K62.4 μg(104 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.7 mg(50 %)
Folate56 μg(19 %)
Pantothenic acid2 mg(33 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C15 mg(16 %)
Potassium1,231 mg(31 %)
Calcium225 mg(23 %)
Magnesium105 mg(35 %)
Iron3.1 mg(21 %)
Iodine6 μg(3 %)
Zinc3 mg(38 %)
Saturated fatty acids3.8 g
Uric acid310 mg
Cholesterol55 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 grams Pork tenderloin
1 large onion
1 large carrot
1 Celery
4 Tbsps chopped almonds
olive oil
freshly ground peppers
salt
200 grams green Olives (pitted)
How healthy are the main ingredients?
OlivealmondonioncarrotCeleryolive oil

Preparation steps

1.

Peel the onion and coarsely chop. Peel the carrot and cut into pieces. Rinse the celery and cut into strips. Chop the onion, carrot and celery very finely in an electric flash hacker.

2.

Cut the pork tenderloins into bite-sized pieces. Heat 4 tablespoons olive oil in a pan and fry the pork tenderloins in it while stirring vigorously. Reduce the heat and add the finely chopped vegetables and almonds. Add the olives and fry for 5 minutes over medium heat, while stirring. Season with salt and pepper.

Serve warm in bowls.