Pork with Celery and Apple Sauce
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin
- 2 Tbsps clarified butter
- 1 tsp peppercorns
- 1 tsp Coriander
- salt
- 2 onions
- 200 milliliters Cider
- 3 stalks Celery
- 1 carrot
- 1 Russet apple
- 1 lemon (juice)
- 2 Tbsps butter
- 200 milliliters Vegetable broth
- salt
- peppers
- 1 tsp honey
- 50 grams cold butter
- 1 Tbsp finely chopped mint
- mint (for garnish)
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the pork, pat dry and cook in butter in a pan. Remove from pan and sprinkle with coarsely ground pepper, coriander seeds and salt. Cook in the oven on the grill (including drip pan) and cook for 25-35 minutes.
Peel an onion and cut into small cubes. Saute in the drippings, deglaze with the apple cider and set aside.
Rinse, trim and cut the celery diagonally into 1 cm (approximately 1/4 inch) thick slices. Peel the rest of the onion, carrot and apple. Cut the apple into quarters, remove the core, cut into cubes and sprinkle with lemon juice. Cut the carrot in half lengthwise, possibly into quarters, and cut diagonally into thin slices. Cut the onion and dice. Melt the butter in a pan and saute the onion in it. Add the celery and carrot, then pour in the broth and cook for about 5 minutes, covered on low heat. Add the apple cubes and the celery and cook for 2-3 minutes. Season with salt and pepper.
Stir in the honey with the apple cider sauce, bring to a boil and season with salt and pepper. Cut the cold butter into cubes and stir with a whisk into the sauce. The sauce must not boil. Finally, stir the finely chopped mint into the cider-butter sauce.
To serve, cut the pork into slices and arrange on warmed plates. Arrange the vegetables and pour some sauce. Garnish with mint leaves.