Sruffed Pork Tenderloin with Potatoes
Spinach and mozzarella not only make the pork tenderloin a juicy feast; spinach contains vitamins C, E and A, which reliably intercept cell-damaging free radicals. Mozzarella also ensures strong bones and teeth with its high calcium content.
You prefer no pork? Instead of pork, you can also use chicken breast or turkey breast fillet; this is less inflammatory and also has a delicate taste.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 392.4 μg | (654 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,682 mg | (42 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Spinach
- salt
- 2 Tbsps butter
- Nutmeg
- peppers
- 1 garlic clove
- 2 shallots
- 60 grams Mozzarella
- 600 grams Pork tenderloin
- 1 Tbsp clarified butter
- 1 tsp Pastry flour
- 250 milliliters Veal stock
- 500 grams young potatoes
- 1 Tbsp chopped parsley
- white peppers
- 1 Tbsp lemon juice
Preparation steps
Rinse spinach and place wet into a saucepan. Cook on high heat for a few minutes until all liguid has evaporated. Peel shallots and chop finely, Peel garlic and chop finely.
Heat 1 tablespon of butter in a pan and saute half of shallots and garlic. Chop spinach and add to the pan. Season with salt, pepper and nutmeg and cool. Cut mozzarella into 4 pieces.
Rinse and pat dry pork and cut into 4 pieces. With a sharp knife, cut open each meat piece like a book and season with pepper. Place spinach mixture and one slice of mozzarella in the middle and roll up meat, secure with wooden skewers or toothpicks.
Peel potatoes. Cut large potatoes into large pieces, leave small potatoes as they are. Cook potatoes in boiling salted water for about 15 minutes or until tender. Heat butter in a pan and brown meat on all sides. In the same pan, bake meat in preheated oven at 150°C (approximately 300°F) for about 15-20 minutes.
Remove meat to plates and keep warm. Add remaining butter to the same pan and sauté remaining shallots, sprinkle with flour and continue cooking until golden yellow. Deglaze pan with veal stock and cream. Simmer sauce for 10-15 minutes, season with lemon juice, salt, white pepper and nutmeg. Drain potatoes and combine with parsley. Cut stuffed pork fillets in half and arange on plates. Drizzle with sauce and serve accompanied by potatoes.