Pork with Spicy Fennel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin (1 thick piece)
- 2 Fennel (600 grams)
- 1 red chili pepper
- 1 Lime
- salt
- peppers
- 2 Tbsps clarified butter
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
Rinse the fennel, trim, cut into quarters lengthwise and cut out the stalk. Then cut crosswise into thin strips.
Rinse the chile, trim, remove seeds and cut into rings or strips.
Rinse the lime in hot water, peel, then cut the peel into very thin strips. Squeeze the lime and collect the juice.
Blanch the fennel in boiling salted water for 3 minutes. Drain, rinse in cold water and drain again.
Peel the garlic.
Rinse the pork fillets, pat dry and season with salt and pepper.
Heat the clarified butter in a roasting pan and sear the pork on all sides quickly until brown. Press the garlic and add.
Remove the meat from the roasting pan and set aside. Then pour in the fennel and chile, sprinkle with lime juice, olive oil and a little salt. Put the meat with the fennel and cook in a preheated oven (200°C) (approximately 400°F) for about 20 minutes.
Remove the roasting pan from the oven and cut the meat into thick slices. Serve with the fennel on warmed plates, add the meat and sprinkle with lime peel strips.
