Roast Pork Tenderloin and Pepper Sandwich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 Tbsps vegetable oil
- 350 grams Pork tenderloin (ready to cook parried)
- salt
- freshly ground peppers
- 1 handful Wild garlic
- 100 grams Crème fraiche
- 1 tsp Horseradish (jarred)
- 2 Tbsps scallions
- 1 Baguette
Preparation steps
Preheat the broiler. Line a baking sheet with foil.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and place skin-side up on the baking sheet. Broil until the skin blisters and chars. Remove, wrap in the foil and when cool enough to handle, peel and cut into strips.
Preheat the oven to 140°C (approximately 275°F).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and brown the meat all over. Place on a rack set over a baking sheet and roast until cooked through, about 25 minutes.
Rinse, clean and dry the wild garlic.
In a bowl, mix together the crème fraîche, horseradish and chives, season with salt and pepper.
Trim the ends of the baguette and reserve for another use. Halve the baguette horizontally and pull out the bread, leaving a 2 cm (approximately 3/4-inch) border all around. Line the bottom half of the baguette with the pepper strips. Remove the meat from the oven and let cool slightly. Slice and place on the baguette. Top with the chive cream and cover with the wild garlic. Place the baguette lid on, press slightly and cut the sandwich into 4 equal pieces.
Serve if desired, wrapped in paper napkins.
