PORK TENDERLOIN STUFFED WITH JALAPENO BACON
Pork tenderloin, stuffed with jalapeño bacon, served with panfried tempeh, steamed yellow beets, and steamed asparagus. Served with ginger au jus.
I used maldon salt for all dishes : 0 calories
Net weight of the tenderloin I used : 600 g. The caloric content was listed by the company that packed it. I double-checked on my digital scale that weight was indeed so.
Calories per 100 g : 140 calories
2 slices (if tenderloin is divided by 3) : 280 calories person
Tempeh : 100 g per person : calories: 188
Ghee: 1 tsp : 45 calories
Beets: half a cup per person : 29.5 calories
Asparagus : a cup per person ( calories : 27 calories )
Fry the stuffed pork tender loin in a pan with cooking spray/ 1 tsp ghee until golden brown on outside, inside M/R. Should be 130°F at centre. I used a digital thermometer. Maldon salt to taste.
Place on a plate to rest.
Use the juices from the tenderloin to fry the slices of tempeh till golden brown. Maldon salt to taste.
Steam asparagus and beets separately as it will give you “pink” asparagus, if you don’t. I used yellow beets so did not have that problem.
I made au jus from the tempeh left-over moisture in the pan. There was enough to start, but I had to add water.
Add ¼ tsp ground ginger and maldon salt to taste, plus a 10 calorie au jus pouch.
Total calories of au jus : 13 calories (3 for ginger, 10 as per contents of pouch) and, zero for water and maldon salt.
This meal’s calories : 582.5 per person.
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton