Preparation of Pork
(0 votes)
(0 votes)
Health Score:
29 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
Calories:
162
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 29.68 g | (30 %) | ||
| Fat | 3.98 g | (3 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.09 mg | (1 %) | ||
| Vitamin B₁ | 1.08 mg | (108 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 13.58 mg | (113 %) | ||
| Vitamin B₆ | 0.84 mg | (60 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 1.15 mg | (19 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.65 μg | (22 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 477.41 mg | (12 %) | ||
| Calcium | 6.8 mg | (1 %) | ||
| Magnesium | 32.89 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.74 mg | (34 %) | ||
| Saturated fatty acids | 1.36 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 82.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 Pork tenderloin
Preparation steps
1.
Wash pork and pat dry. Cut head and tail of the fillet.
2.
Step 1: Take the tip of a filleting knife carefully under the end of white skin and tendons from the flesh as in Figure 3.
3.
Step 2:
4.
Hold dissolved tendon end (see Figure 2) and with the knife blade facing upward, carefully separate along the pork tendon (parry). Cut away from the meat as little as possible.
5.
Step 3:
6.
Now cut pork medallions 3 cm (approximately 1 inch) wide.
