Roasted Ginger Pork Tenderloin
Roasted Ginger Pork Tenderloin - Tender meat with a sweet and savory crust.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 pc fresh ginger (30 grams)
- 2 Tbsps Peanut butter
- 1 Tbsp honey
- 4 Tbsps soy sauce
- 1 tsp Rice vinegar
- salt
- peppers
- 600 grams Pork tenderloin
- 1 Tbsp butter
- 1 tsp Coriander
- 2 dried chili peppers
- Fleur de sel
Preparation steps
Peel ginger and finely chop. For the marinade, mix ginger with peanut butter, honey, soy sauce and vinegar. Season with salt and pepper.
Rinse pork tenderloin under cold water, pat dry and season with salt and pepper.
Heat butter in a roasting pan. Add the pork and brown on all sides over high heat. Remove the pork from the pan and tie with kitchen twine. Coat pork with the marinade and wrap in aluminum foil.
Bake pork tenderloin in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) for 40-50 minutes. Then remove from oven and let rest for 10 minutes.
Meanwhile, coarsely crush coriander seeds with chile peppers. Sprinkle pork with the spice mixture and fleur de sel before serving.
