Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 37.5 g | (38 %) | ||
| Fat | 28.1 g | (24 %) | ||
| Carbohydrates | 45.04 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.42 g | (25 %) |
| Vitamin A | 2,925.08 mg | (365,635 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 1.36 mg | (136 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 17.28 mg | (144 %) | ||
| Vitamin B₆ | 1.36 mg | (97 %) | ||
| Folate | 23.25 μg | (8 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 3.75 μg | (8 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 13.22 mg | (14 %) | ||
| Potassium | 1,264.05 mg | (32 %) | ||
| Calcium | 114.92 mg | (11 %) | ||
| Magnesium | 93.89 mg | (31 %) | ||
| Iron | 4.26 mg | (28 %) | ||
| Zinc | 3.73 mg | (47 %) | ||
| Saturated fatty acids | 8.98 g | |||
| Cholesterol | 118.37 mg |
Ingredients
- Ingredients
- 800 milliliters Chicken broth
- 4 Tbsps Red wine vinegar
- salt
- sugar
- 2 tsps allspice
- 2 tsps peppercorns
- 2 tsps Coriander
- 3 Juniper berries
- 1 bay leaf
- 1 garlic clove
- 1 ginger (walnut-sized pieces)
- 500 grams Pork tenderloin
- 4 Tbsps vegetable oil
- 800 grams waxy Sweet potato
- 2 Tbsps chopped marjoram
- freshly ground peppers
- Leeks 150 grams (about 5 ounces)
- Celery 150 grams (about 5 ounces)
- carrots 150 grams (about 5 ounces)
- onions 150 grams (about 5 ounces)
- 3 Tbsps cold butter
- 6 Tbsps Horseradish cream (from a jar)
- 1 Tbsp Mustard
- 2 Tbsps scallions
- marjoram
Preparation steps
Heat the chicken broth, vinegar, 1 tablespoon of salt, sugar, spices and juniper perries in ap ot. Peel and coarsely chop the garlic and ginger and add to the pot. Bring to a boil and remove from heat.
Trim the pork and cut into 2 equal pieces.
Heat 1 tablespoon of oil in a pan and fry the fillets on all sides, then put it into the marinade. Let soak 30 minutes.
Peel the potatoes, cut into 1 cm cubes (about 1/3 inch) and blanch for 3 minutes in boiling salted water. Drain. Rinse the leek and cut into matchstick large strips (julienne). Peel and cut into strips the celery and carrots.
Peel the onion, cut in half lengthwise and cut into thin columns.
Heat 1 tablespoon of oil in a large nonstick skillet, saute vegetables while stirring. Place the meat with the vegetables. Pour 600 ml of marinade (about 2.5 cups) through a sieve and add to the skillet. Bring to a boil, cover, turn down the heat and simmer 10-12 minutes.
Heat the remaining oil in another pan, add the potatoes with marjoram, salt and pepper. Cook at low heat about 12 - 15 minutes, stirring frequently.
Add the remaining marinade through a sieve into a small saucepan and bring to a boil with 2 tablespoons of horseradish and mustard. Simmer for 5 minutes. Stir in cold butter in small pieces.
Cut fillets into slices and serve with vegetables, potatoes and sauce on warmed plates, garnished with horseradish cream, chopped chives and marjoram leaves.
