Photo: Sam Loyd
Stuffed tenderloin of pork with roasted vegetables and a saffron, honey and mustard cream sauce
16 ingredients
1 hr + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
746
Calories
63g
Protein
38g
Fat
40g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Saffron | not in our table | 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
- 2 x 350g/12oz pork
- 1 chicken breast
- 5g/¼oz dried porcini mushrooms
- 2.5ml/½ tsp thyme
- 100ml/3½fl oz double cream
- olive oil
- sea salt
- freshly ground white pepper
- 6 baby leeks
- 10 baby carrots
- 1 red pepper
- 8 wedges butternut squash
- sprig of thyme
- 2 tsp honey
- 2 tsp mustard
- pinch saffron
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes