Pork tenderloin with whole grain pasta and vegetables jardiniére
Allergens:
Ingredients for 5 portions
Calculate portions
Pork tenderloin
1.0 kg
Intense olive oil
0.025 l
Table salt
2.5 g
macarrón integral
0.2 kg
Frozen peas
0.225 kg
Carrots
0.188 kg
Runner beans
0.113 kg
Natural mushrooms
0.15 kg
Table salt
5.625 g
Sunflower 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
625.42
kcal
Carbohydrates
33.57
g
Proteins
50.26
g
Lipids
31.38
g
Fiber
8.77
g
Saturates
7.18
g
Monounsaturated fatty acids
12.4
g
Polyunsaturated fatty acids
10.52
g
Cholesterol
144.1
mg
Calcium
49.27
mg
Iron
3.7
mg
Zinc
3.84
mg
Vitamin A
456.79
ug
Vitamin C
14.76
g
Folic acid
61.32
ug
Salt (Sodium)
762.95
mg
Sugars
6.76
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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