Pork Tenderloin with Red Cabbage & Buckwheat
Lean pork tenderloin with braised red cabbage and buckwheat — 42 g of protein for 14 g of fat, which is a leaner ratio than most people expect from pork.
Lean pork tenderloin with braised red cabbage and buckwheat — 42 g of protein for 14 g of fat, which is a leaner ratio than most people expect from pork.
Ingredients (1 serving)
- Pork tenderloin — 160 g
- Red cabbage — 150 g
- Buckwheat — 60 g dry
- Apple — 50 g
- Olive oil — 1 tbsp
Macros per serving
- Calories: 486 kcal
- Protein: 42 g
- Fat: 14 g
- Carbs: 48 g
- Fiber: 9 g
Key micronutrients
- Thiamin — ~1.1 mg
- Vitamin C — ~85 mg
- Zinc — ~4 mg
Why it earns a spot in the rotation
- Tenderloin is the leanest cut on the animal — 42 g of protein arrives with 14 g of fat.
- ~85 mg of vitamin C from the red cabbage, which is more than most people associate with a cooked vegetable.
- Pork is the richest common food source of thiamin, and one serving covers a day of it.
- Buckwheat is a seed rather than a cereal grain, so the plate is gluten-free without substitution.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
