Pork Tenderloin with Honey-Glazed Turnips
Vitamin B1
manganese (Mn)
Omega-3
copper (Cu)
phosphorus (P)
High protein
Description
Juicy pork tenderloin in a nut-breadcrumb crust with aromatic caramelized turnips in a honey-spiced glaze
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Pork (tenderloin, fillet) — 200 г
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Table mustard — 1 ч.л.
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Parsley (fresh) — 5 г
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Mint — 5 г
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Walnuts — 15 г
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Peanuts (raw) — 15 г
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Wheat breadcrumbs (white bread) — 15 г
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Turnip — 100 г
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Natural honey — 0.5 ч.л.
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Ground ginger — 0.5 ч.л.
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Ground cardamom — 0.5 ч.л.
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Butter 82.5% — 8 г
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Sunflower oil (refined) — 10 мл
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Table salt — 1 щепотка
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Ground black pepper — 1 щепотка
- Clean the pork tenderloin from membranes, season with salt and pepper on all sides
- Brush the tenderloin with a thin layer of mustard
- Finely chop walnuts and peanuts with a knife, mix with breadcrumbs
- Coat the pork in the nut-breadcrumb mixture, pressing the coating firmly
- Heat a pan with sunflower oil and sear the tenderloin on all sides until golden brown (2-3 minutes per side)
- Transfer the meat to a preheated 180°C oven and bake for 12-15 minutes until done
- Peel the turnip and cut into wedges or large cubes
- In a saucepan, melt the butter, add honey, ground ginger and cardamom, stir
- Add the turnip to the honey-spiced glaze, season with salt and simmer over medium heat for 15-20 minutes until tender, stirring occasionally
- Finely chop parsley and mint
- Slice the cooked pork into medallions 2-3 cm thick
- Arrange the meat and caramelized turnips on a plate, sprinkle with fresh herbs
739
177 kcal / 100 g
kcal
52.0 g
12.5 g / 100 g
Protein
28.7 g
6.9 g / 100 g
Carbohydrates
47.8 g
11.5 g / 100 g
Fats
4.8 g
1.1 g / 100 g
Ash
6.3 g
1.5 g / 100 g
Fiber
60.8%
Water
5.8 g
1.4 g / 100 g
Sugars
12.5 g
3.0 g / 100 g
Starch
1.51 g
0.36 g / 100 g
Omega-3
15.09 g
3.62 g / 100 g
Omega-6
11.9 g
2.9 g / 100 g
SFA
