Pork tenderloin with vegetables and potatoes

Method

1. Sear the trimmed tenderloin in a frying pan.
2. Dice the onion and cook it in a frying pan with oil over a low heat. Cut the leek into small pieces and add it.
3. When the onion is translucent, add the red pepper and garlic and leave for 3 or 4 minutes.
4. Add the courgette and let it cook for another 3 or 4 minutes. Season with salt to taste.
5. Blanch the tomatoes for 20 seconds, peel them, dice them and add them to the vegetables.
6. Put the washed potatoes in a deep dish and microwave them, covered, on full power for about 4 minutes.
7. Put the tenderloin in a baking dish surrounded by the vegetables, with some on top too. Arrange the potatoes around it, sliced not too thickly, with salt to taste and a drizzle of olive oil.
8. Bake for about 30 min. After 15 min, turn the potatoes and the tenderloin.
9. Done! A great dish full of flavour, juicy and healthy.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 420 g	100 g	% IR*	Share
Energy	310 kcal	74 kcal	16 %
Fat	9.6 g	2.3 g	14 %
of which saturates	2.1 g	0.5 g	11 %
Carbohydrate	28 g	6.7 g	11 %
of which sugars	7.2 g	1.7 g	8 %
Fibre	4.8 g	1.1 g	—
Protein	29 g	6.9 g	58 %
Salt	1.1 g	0.3 g	19 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos