Pork with Salsa Verde and Green Asparagus
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 245.5 μg | (409 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 313 μg | (104 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,246 mg | (31 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams parsley
- 5 Anchovy fillet (in oil)
- 2 Tbsps Caper
- 8 Tbsps olive oil
- 1 tsp Vinegar
- salt
- freshly ground peppers
- 1 kilogram green Asparagus
- 600 grams Pork tenderloin (ready to cook)
Preparation steps
1.
Rinse and shake dry parsley, pluck off leaves and puree finely with anchovies, capers and 6 tablespoons of oil. Season with vinegar, salt and pepper.
2.
Peel lower thirds of asparagus, cut off woody ends and cook asparagus in boiling salted water for about 8 minutes.
3.
Rinse pork tenderloin, pat dry, trim and cut into 1.5 cm (approximately 1/2 inch) thick slices, season with salt and pepper. Heat oil in a pan and cook meat for 5-6 minutes on high heat, turning once. Arrange pork medallions with drained asparagus and salsa verde on the plates and serve.
