Roast Pork Tenderloin with Potato Noodles and Vegetables

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Roast Pork Tenderloin with Potato Noodles and Vegetables
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
1442
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,442 cal.(69 %)
Protein77 g(79 %)
Fat54 g(47 %)
Carbohydrates159 g(106 %)
Sugar added0 g(0 %)
Roughage15.3 g(51 %)
Vitamin A1.4 mg(175 %)
Vitamin D2.1 μg(11 %)
Vitamin E10.2 mg(85 %)
Vitamin K219.6 μg(366 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂1 mg(91 %)
Niacin30.8 mg(257 %)
Vitamin B₆1.8 mg(129 %)
Folate165 μg(55 %)
Pantothenic acid5.2 mg(87 %)
Biotin30.6 μg(68 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C160 mg(168 %)
Potassium2,509 mg(63 %)
Calcium209 mg(21 %)
Magnesium191 mg(64 %)
Iron8.3 mg(55 %)
Iodine52 μg(26 %)
Zinc8.9 mg(111 %)
Saturated fatty acids23.8 g
Uric acid484 mg
Cholesterol402 mg
Complete sugar13 g

Ingredients

for
4
For the pancakes
100 grams Pastry flour
salt
2 eggs
2 Tbsps vegetable oil
3 Tbsps chopped parsley
150 milliliters milk
clarified butter (for sautéing)
For the pork
8 thin slices cooked ham
80 grams Veal sausage
3 Tbsps Whipped cream (min. 30% fat content)
2 Pork tenderloin (parried, à 350 grams)
freshly ground peppers
1 pinch ground paprika
For the noodles
1 kilogram starchy potatoes (cooked)
200 grams Semolina flour
2 eggs
1 pinch Nutmeg
300 grams Pastry flour
Pastry flour (for the work surface)
For the vegetables
400 grams Broccoli
200 grams carrots
2 Tbsps butter
2 tsps grated untreated Lemon peel
4 Tbsps slivered almonds
also
2 Tbsps clarified butter
How healthy are the main ingredients?
potatoBroccolicarrothamWhipped creamparsley

Preparation steps

1.

For the crepes: Place the flour in a bowl with a little salt. Whisk in the eggs, oil and parsley and gradually add the milk, whisking until smooth. Cover and let stand 30 minutes. Heat some clarified butter in a nonstick skillet, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Preheat the oven to 180°C (approximately 350°F) convection. In a bowl, mix the ground veal with the cream. Lay 2 crepes next to each other on the work surface overlapping by one third. Top with 1-2 slices ham and  2-3 tablespoons of the ground meat mixture. Season the pork with salt, pepper and paprika, lay each lengthwise in the center of the crepes and roll the crepes together tightly around Wrap the pork rolls tightly in aluminum foil. Place both rolls on a baking sheet and bake until cooked through, 30-40 minutes. For the noodles: Meanwhile, peel the potatoes and push through a meat grinder into a bowl. Add the semolina, eggs, and nutmeg and season with salt. Add about half the flour and knead to combine. The dough should be malleable, add more water or semolina if necessary. Roll on a floured work surface to long rolls  about 1.5 cm (approximately 1/2-inch) in diameter. Cut the rolls into 3 cm (approximately 1 1/4-inch) long pieces and roll with the palm of your hand into noodles with tapered ends. Bring  a large pot of salted water to a boil and working in batches, cook the noodles until they bob to the surface and lift with a slotted spoon and drain well. For the vegetables: Rinse the broccoli and cut into florets.Peel and thinly slice the carrot. Toast the almonds in a dry skillet  until golden brown. Cook the broccoli in a pot of boiling salted water until tender, 6-7 minutes. Remove with a slotted spoon and drain. Blanch the carrot slices in the same water for 3 minutes. Remove and drain well. Melt the butter in a skillet, add the lemon zest and saute briefly, then add the vegetables and cook until heated through. Season with pepper and sprinkle with the almonds. Heat the clarified butter in a pan and saute the noodles until golden brown.

2.

Remove the pork from the foil and cut the rolls with a sharp knife into 1-1.5 cm (approximately 1/2-inch) thick slices. Serve the pork with vegetables and noodles on warmed plates.

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