Pork Tenderloins with Vegetables
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
