Grilled pork tenderloin with red pepper stew
Ingredients for 5 portions
Calculate portions
Elaboration
- Fillet into two 80 g medallions and pound.
For this recipe, the following elaborations are needed:
ASSEMBLY
- Place the tenderloin on the plate
- Serve with the red peppers.
Nutritional information (1 portion)
Energy
451.35
kcal
Carbohydrates
4.37
g
Proteins
53.27
g
Lipids
24.19
g
Fiber
1.41
g
Saturates
6.68
g
Monounsaturated fatty acids
8.97
g
Polyunsaturated fatty acids
8.04
g
Cholesterol
180.06
mg
Calcium
28.83
mg
Iron
3.29
mg
Zinc
4.19
mg
Vitamin A
590.63
ug
Vitamin C
38.52
g
Folic acid
20.34
ug
Salt (Sodium)
558.5
mg
Sugars
1.94
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
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed