Pork with Plum Stuffing and Green Beans with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin
- 200 grams Plum
- 1 tsp freshly chopped ginger
- 3 Tbsps Plum butter
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 pinch cayenne pepper
- salt
- ½ tsp black peppercorns
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 150 milliliters Beef broth
- 1 Tbsp Crème fraiche
Preparation steps
Make a lengthwise cut in middle of the pork tenderloin without cutting through and open the tenderloin like a book. Rinse the plums, halve remove the pits and chop the plums.
Place the ginger in a mortar along with the oil, soy sauce, cayenne pepper, 1 pinch of salt and peppercorns and crush to a paste.
In a saucepan, simmer the plums, plum jam and ginger paste, stirring occasionally for 5 minutes.
Drain the plum mixture through a sieve set over a bowl. Coarsely puree the plum mixture and spoon on pork, Close the pork and tie with kitchen string, season with salt and pepper.
Heat the clarified butter in a skillet and sear the pork on all sides. Add the broth and the plum cooking liquid cover and cook over low heat until the pork is cooked through, 20-25 minutes.
Rinse the beans trim the ends and cook in a pot of boiling salted water until crisp-tender, about 10 minutes. Drain.
Remove the pork and wrap in foil. Transfer the sauce to a saucepan and bring to a simmer. Stir in the creme fraiche and season with salt and pepper.
Heat the butter in a skillet, add the beans, add the chopped almonds and season with salt and pepper. Slice the meat cut and divide among plates, top each with an almond and serve with sauce and beans.
