Stuffed Pork Tenderloin
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 35 ozs boneless Pork loin
- salt
- freshly ground Black pepper
- For the stuffing
- 1 ½ cups Broad bean
- 2 Tbsps chopped parsley
- 1 cup Parmesan (grated)
- salt
- peppers
- To garnish
- rosemary
Preparation steps
1.
Heat the oven to 190°C (170° fan), 375F | gas 5.
2.
Unroll the pork, skin side down and season on both sides with salt and pepper.
3.
For the stuffing: cook the broad beans in a pan of lightly salted boiling water for 5 minutes. Drain, cool in cold water, then drain again. Gently squeeze the beans from their skins.
4.
Mix the beans with the rest of the stuffing ingredients.
5.
Spoon the stuffing mixture evenly over the meat. Roll up and secure with string.
6.
Place in a roasting tin and sprinkle with black pepper. Cook for 70-80 minutes, until the pork is cooked and the rind is crisp. Allow the pork to rest for 15 minutes before carving.
7.
Garnish with rosemary.
