Recipes · French · Main Courses
Meat in French Style with Potatoes
One serving has 637 kcal and 36 g protein, and at least a fifth of a woman's daily need of vitamin K (111%), selenium (91%), thiamin (91%), pyridoxine (86%), phosphorus (72%) and copper (70%). Ready in 80 minutes.
- Preparation: 30 min
- Cooking: 50 min
- Makes: 1 serving (401 g)
- Difficulty: Medium
- Diets: Mediterranean
- Contains: dairy, egg, mustard, pork
Ingredients
- 100 g Pork, tenderloin
- 100 g Potatoes, raw, skin
- 30 g Cheese, Cheddar
- 75 g Tomatoes, raw
- 50 g Onions, raw
- 30 g Mayonnaise, regular
- 2.5 g Garlic, raw
- 8.5 g Olive oil
- 1 g Salt, table
- 0.5 g Spices, pepper, black
- 2.5 g Parsley, fresh
- 0.5 g Spices, rosemary, dried
Method
- - Slice the pork tenderloin into small pieces and pound them as you would for cutlets. - Season the meat with 2 g of salt and 1 g of pepper.
- Mix 60 g of mayonnaise with 5 g of crushed garlic and 5 g of chopped fresh herbs. Add 1 g of pepper if desired.
- - Slice 200 g of potatoes and 150 g of tomatoes into thin rounds. Slice 100 g of onions into rings or half-rings. - Toss the potato slices with 15 g of oil, 2 g of salt, 1 g of pepper, and your preferred spices (1 g).
- - Preheat the oven to 200-210°C (390-410°F). - Grease a baking dish with 2 g of oil. Layer half of the potatoes in the dish. If you have a wide dish, use all the potatoes in one layer. Spread a portion of the sauce over the potatoes. - Add half of the sliced onions over the potatoes. - Place the seasoned meat on top of the onions and spread with another layer of sauce. - Add the remaining potatoes, cover with more sauce. - Top with the remaining onions and sliced tomatoes. - - Sprinkle with chopped herbs.
- - Bake in the preheated oven for 30-40 minutes. - Grate 60 g of cheese while the dish is baking. After 30-40 minutes, sprinkle the cheese over the top and bake for another 10-15 minutes, or until the cheese is melted and golden.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 637 kcal | 30% |
| Carbohydrates | 22.2 g | |
| Water | 291 mL | |
| Fiber | 4.7 g | 16% |
| Protein | 35.9 g | 75% |
| Tryptophan | 0 g | |
| Threonine | 0 g | |
| Isoleucine | 0 g | |
| Leucine | 0.01 g | |
| Lysine | 0.01 g | |
| Methionine | 0 g | |
| Cystine | 0 g | |
| Phenylalanine | 0.01 g | |
| Tyrosine | 0 g | |
| Valine | 0.01 g | |
| Histidine | 0 g | |
| Fat | 45 g | |
| Monounsaturated | 14.4 g | |
| Polyunsaturated | 15.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 13.4 g | |
| Saturated | 11.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 111 mg | |
| Calcium | 283 mg | 28% |
| Copper | 0.63 mg | 70% |
| Iron | 5.2 mg | 29% |
| Magnesium | 75.2 mg | 24% |
| Manganese | 0.68 mg | 38% |
| Phosphorus | 502 mg | 72% |
| Potassium | 1,195 mg | 25% |
| Selenium | 50 µg | 91% |
| Sodium | 1,129 mg | |
| Zinc | 4 mg | 51% |
| Thiamin (vitamin B1) | 1 mg | 91% |
| Riboflavin (vitamin B2) | 0.59 mg | 54% |
| Niacin (vitamin B3) | 9 mg | 64% |
| Pantothenic acid (vitamin B5) | 0.32 mg | 6% |
| Pyridoxine (vitamin B6) | 1.1 mg | 86% |
| Folate (vitamin B9) | 49.5 µg | 12% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 108 mg | 25% |
| Vitamin A | 135 µg | 19% |
| Vitamin C | 31.6 mg | 42% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.5 mg | 24% |
| Vitamin K | 99.5 µg | 111% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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