Pork tenderloin with whole grain pasta and vegetables jardiniére

50 min
Type of dish: Meats, Vegetables, Pastas
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Pork tenderloin 1.0 kg
Intense olive oil 0.025 l
Table salt 2.5 g
Mixed vegetables (Jardiniére) 7.5 ud
macarrón integral 0.3 kg
See Recipe
Frozen peas 0.225 kg
Carrots 0.188 kg
Runner beans 0.113 kg
Natural mushrooms 0.15 kg
Table salt 15.0 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:

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.