Roast Pork Tenderloin with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 48.9 g | (50 %) | ||
| Fat | 30.28 g | (26 %) | ||
| Carbohydrates | 45.6 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.41 g | (31 %) |
| Vitamin A | 1,293.29 mg | (161,661 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.41 mg | (37 %) | ||
| Vitamin B₁ | 1.78 mg | (178 %) | ||
| Vitamin B₂ | 0.72 mg | (65 %) | ||
| Niacin | 21.53 mg | (179 %) | ||
| Vitamin B₆ | 1.42 mg | (101 %) | ||
| Folate | 100.31 μg | (33 %) | ||
| Pantothenic acid | 1.83 mg | (31 %) | ||
| Biotin | 5.15 μg | (11 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 44.61 mg | (47 %) | ||
| Potassium | 1,512.66 mg | (38 %) | ||
| Calcium | 125.7 mg | (13 %) | ||
| Magnesium | 97.46 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.29 g | |||
| Cholesterol | 115.75 mg |
Ingredients
- Ingredients
- 3 carrots
- 400 grams small, waxy potatoes
- 1 Fennel bulb
- salt
- freshly ground peppers
- 6 Tbsps Canola oil
- 1 stalk Leeks (300 grams)
- 1 handful parsley
- 1 tsp Mustard seed
- 1 tsp Sesame seeds
- 2 Tbsps Crème fraiche
- 2 Tbsps breadcrumbs
- 600 grams Pork tenderloin
- ground paprika (sweet)
- 300 grams Peas (frozen)
- 150 milliliters Vegetable broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the carrots and cut into 2 cm (approximately 3/4 inch) long pieces. Rinse and halve the potatoes. Trim the fennel, rinse and cut into chunks. Put the vegetables in an ovenproof dish, season well with salt and pepper and pour in 3-4 tablespoons oil. Cover with aluminum foil cover and bake about 1 hour, removing the foil during the last 15 minutes.
Trim the leeks, rinse and chop small. Blanch in boiling salted water for about 1 minute and allow to drain well. Rinse the parsley, shake dry and chop finely. Mix the leeks and about half the parsley with mustard seeds, sesame seeds, the crème fraîche and the breadcrumbs. Rinse the meat, pat dry and cut a pocket along one side. Fill with the leek mixture and tie with kitchen twine. Season the outside of the meat with salt, pepper and paprika and sear on all sides in hot oil. Put in the oven and cook for about 30 minutes until done.
Meanwhile, simmer the peas in the vegetable broth 4-6 minutes until soft. Puree and possibly pour in more broth. Season with salt and pepper.
Remove the meat from the oven, remove twine and cut meat into slices. Serve with the vegetables and the mushy peas.
