Pork tenderloin with couscous and mixed vegetables

Ingredients
Elaboration
Nutritional information

45 min

Type of dish: Meats, Vegetables

Temperature: Hot

Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December

Allergens:

Ingredients for 5 portions Calculate portions

Pork tenderloin 1.0 kg

Intense olive oil 0.025 l

Table salt 2.5 g

Mixed vegetables (Jardiniére) 10.0 ud

Couscous garnish 5.0 ud

Ingredients for Mixed vegetables (Jardiniére) (10.0 ud) See Recipe

Frozen peas 0.3 kg

Carrots 0.25 kg

Runner beans 0.15 kg

Natural mushrooms 0.2 kg

Table salt 10.0 g

Olive oil 0.1 l

Ingredients for Couscous garnish (5.0 ud) See Recipe

Couscous 0.35 kg

Intense olive oil 0.05 l

Vegetable stock 0.5 l

Elaboration

Fillet two 70 g pieces of pork. Pound and tenderize. (2 pieces per serving.)
For this recipe, the following elaborations are needed:
Mixed vegetables (jardiniére).
Couscous garnish.

PLATING UP

Heat up the vegetables with the couscous by gently frying in a pan.
Slightly grease the grill before grilling the tenderloin.
Serve the tenderloin and the vegetables along with the couscous onto a plate.

Nutritional information (1 portion)

Energy

933.28

kcal

Carbohydrates

67.02

Proteins

57.39

Lipids

47.34

Fiber 11.71 g

Saturates 9.67 g

Monounsaturated fatty acids 31.28 g

Polyunsaturated fatty acids 4.34 g

Cholesterol 144.18 mg

Calcium 120.38 mg

Iron 5.1 mg

Zinc 4.24 mg

Vitamin A 821.24 ug

Vitamin C 35.6 g

Folic acid 129.0 ug

Salt (Sodium) 1168.42 mg

Sugars 14.02 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

15 min

Couscous garnish

Temperature: Hot
Cuisine type: Arabic cuisine, Vegan cuisine

45 min

Mixed vegetables (Jardiniére)

Temperature: Hot
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine