Photo: Sam Loyd
Pork Tenderloin with Apple-Celery Root Slaw
11 ingredients
30 min + 20 min
4
openrecipes
Roasted pork tenderloin topped with a tangy apple, celery root, and tarragon slaw.
Estimated Nutrition (whole recipe, rough)
488
Calories
29g
Protein
28g
Fat
31g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole Granny Smith Apples, Cored And Julienned
- ½ whole Celery Root, Peeled And Julienned
- 1 whole Shallot, Minced
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Chopped Tarragon Leaves
- 2 teaspoons Whole Grain Mustard
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 whole (1-pound Size) Pork Tenderloins
- ½ cups Baby Arugula Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes