Sliced Pork Tenderloin with Rice and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 318 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pork
- 800 grams Pork tenderloin (1 thick piece)
- salt
- freshly ground peppers
- 2 Tbsps mixed Fresh herbs (such as thyme, marjoram, parsley, rosemary, etc.)
- 2 Tbsps clarified butter
- 1 garlic clove
- 2 Tbsps olive oil
- For the salad and dressing
- 2 handfuls lamb's lettuce
- 4 flowers Cherry tomatoes
- 2 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- peppers
- For the rice
- 1 ½ cups Wild rice
- 1 tsp salt
- 200 grams Sour cream
Preparation steps
For the pork, peel garlic. Rinse pork tenderloin and pat dry. Rinse herbs, shake to dry well and chop finely. Mix herbs with salt and pepper to taste and rub over pork tenderloin on all sides.
For the rice, cook rice in plenty of salted water according to package directions.
Melt butter in a pan, press garlic into pan and quickly sear pork until brown on all sides.
Remove meat from pan, wrap in aluminum foil and bake about 20 minutes in oven preheated to 200°C (approximately 400°F).
For the salad, rinse lettuce, shake dry and tear into bite-size pieces. Rinse cherry tomatoes, remove about 2 from each stem, cut into quarters and toss with lettuce. For the dressing, mix vinegar and oil, season with salt and pepper and stir in 2-3 tablespoons water. Remove meat from oven, let rest for about 5 minutes and cut into slices. Season sour cream lightly with salt and pepper, stir until smooth and spoon into lines up centers of warmed plates. Layer pork slices onto plates over sour cream. Mix salad with dressing and serve alongside pork slices. Drain rice and serve on other side of pork slices. Garnish plates with remaining stems of cherry tomatoes.
