Pork tenderloin with whole grain pasta and vegetables jardiniére
Ingredients for 5 portions
Calculate portions
Pork tenderloin
1.0 kg
Intense olive oil
0.025 l
Table salt
2.5 g
macarrón integral
0.3 kg
Frozen peas
0.225 kg
Carrots
0.225 kg
Runner beans
0.15 kg
Natural mushrooms
0.15 kg
Table salt
18.75 g
Olive oil
0.075 l
Elaboration
- Fillet into 70 g pieces and pound. Two pieces per portion.
For this recipe, the following elaborations are needed:
- Mixed vegetables (jardiniére).
- Italian cooked pasta: cook the pasta in salted boiling water, drain, rinse, oil and set aside.
ASSEMBLY
- Sauté the vegetables together with the pasta.
- Cook the tenderloin on the hot barbecue grill, previously greased.
- Place the tenderloin and the sautéed vegetables with the pasta on a hot plate.
Nutritional information (1 portion)
Energy
698.05
kcal
Carbohydrates
47.23
g
Proteins
52.84
g
Lipids
31.82
g
Fiber
10.83
g
Saturates
7.29
g
Monounsaturated fatty acids
20.21
g
Polyunsaturated fatty acids
2.73
g
Cholesterol
144.1
mg
Calcium
54.72
mg
Iron
3.8
mg
Zinc
3.87
mg
Vitamin A
572.37
ug
Vitamin C
16.41
g
Folic acid
65.14
ug
Salt (Sodium)
1787.66
mg
Sugars
8.12
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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