Pork with Salsify
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.5 g | (122 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,411 mg | (35 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin
- 750 grams Salsify
- salt
- 2 Tbsps Vinegar
- 3 onions
- 1 garlic clove
- 5 Tbsps olive oil
- 100 milliliters Red wine
- 1 pkg crushed Tomatoes (500 grams)
- Lemon pepper
- Worcestershire sauce
- 25 grams butter
- 1 bunch Chives
- Lemon balm (for garnish)
Preparation steps
Rinse and trim the salsify. Cook in plenty of salted water and vinegar for about 15 minutes.
Peel the onions and garlic and chop finely, then sauté in 3 tablespoons hot oil in a saucepan until translucent. Deglaze with wine and stir in the tomatoes. Season with salt, lemon pepper and Worcestershire sauce, cover and simmer for 10 minutes.
Drain the salsify, allow to cool and peel. Cut into long pieces.
Place tomato mixture in a large baking dish, top with the salsify, sprinkle butter over the surface in pieces, cover and bake in the preheated oven at 200°C (approximately 400°F) for 20 minutes.
Meanwhile, rub pork with lemon pepper and sear briefly in the remaining oil on all sides over high heat. Season with salt and continue cooking for 10 minutes over low heat.
Cut the pork into slices and arrange on plates with the salsify and tomatoes. Cut chives into rolls and sprinkle on the pork and salsify. Serve garnished with lemon balm.
