FRIJE

<< recipes

Pork tenderloin with eggplant

This recipe is brought to you by Dominique Boute, nutritionist and founder of monregimeperso.fr Caloric value per serving: Eggplant 80 kcal - Pork tenderloin 197 kcal - Olive oil 45 kcal - Tomato 13 kcal - TOTAL 335 kcal https://www.cuisineaz.com/recettes/filet-mignon-de-porc-aux-aubergines-12522.aspx

Midday Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 90 minutes
Energy: 294 kcal / serving

Instructions

  • 1.   Cut the pork tenderloin into small cubes.
  • 2.   Peel and finely chop the onion.
  • 3.   Crush the garlic cloves.
  • 4.   In a thick-bottomed pot, sauté the chopped onion and crushed garlic cloves in a little oil. Add the pork pieces and brown them, season with salt, pepper, and sprinkle with paprika. Add a little water. Simmer over low heat for 1 hour.
  • 5.   Meanwhile, peel the eggplants and cut them into small cubes.
  • 6.   Incorporate them into the meat and add the tomato sauce and a little water if necessary. Season with bay leaves and thyme.
  • 7.   Let it cook for an additional 30 minutes.

Notes & Suggestions

  • Energy 1,679.55 kJ / 401.29 kCal
    Fat 17.55 g, of which saturated 4.43 g
    Carbohydrates 21.48 g, of which sugars 8.81 g
    Fiber 6.70 g
    Protein 35.99 g
    Sodium 556.49 mg
    Source: http://www.cuisineaz.com/rece

Ingredients for servings

  • 1 kg of eggplant
  • 500 g of pork tenderloin
  • 200 ml of tomato coulis
  • 1 small paprika
  • 1 bouquet garni (rosemary, thyme, bay leaf, parsley) (optional)
  • 2 garlic cloves
  • 2 tablespoon of olive oil
  • 1 chopped onion
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    294 kcal
    15 %
  • Fat
    12,39 g
    18 %
  • of which saturated
    3,28 g
    16 %
  • Carbohydrates
    11,39 g
    4 %
  • of which sugar
    8,92 g
    10 %
  • Protein
    30,5 g
    61 %
  • Fibers
    8,25 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.