Smoked Pork Tenderloin with Pumpkin Chutney
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the chutney
- 400 grams Pumpkin
- 2 large onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 generous pinch chili peppers
- 8 cloves
- 2 tsps Mustard seed
- 2 Tbsps raisins
- 125 milliliters White vinegar
- 120 grams jam sugar
- salt
- freshly ground pepper
- For the pork
- 1 kilogram Smoked pork loin
Preparation steps
1.
Peel and chop the onions and garlic. Heat the oil in a large saucepan and sauté the onions, garlic and pumpkin for about 10 minutes, stirring occasionally. Add the spices, raisins, vinegar and sugar, cover and simmer for 15 minutes. Uncover and simmer until thick. Season with salt and pepper and let cool. Arrange the pork in a roasting pan and bake in a preheated oven at 180°C (350°F) for about 1 hour. Slice the pork and serve with the chutney.
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