Vitamin Rich (Vitamin B1)"Pork Tenderloin with Mustard Flavor"

Pork Tenderloin with Mustard Flavor

Nutritional Value (per serving)
Calories Protein Fat Carbohydrates Dietary fiber Calcium Iron Vitamin A (effective) Vitamin D Vitamin B1 Vitamin C Salt equivalent	138kcal 16.3g 4.9g 5.9g 1.3g 32mg 2.1mg 114IU - 　1.01mg 19mg 0.4g

Ingredients	Serves 1	Serves 4
Pork tenderloin Salt Curry powder White wine Water Butter (salted) Seedy mustard Parsley Lettuce Carrot Asparagus Cherry tomatoes	70g 1 pinch 1/2 teaspoon 　Slightly more than 2 teaspoons 1 tablespoon 1/2 teaspoon 1/4 tablespoon Small amount 10g 20g 20g 30g	280g 1/4 teaspoon 2 teaspoons 　3 tablespoons 4 tablespoons 2 teaspoons 1 tablespoon 1 sprig 40g 80g 80g 120g

１	Cut the pork into bite-sized pieces. Sprinkle with salt and coat with curry powder.
２	Heat a Teflon frying pan and cook the pork.
３	Cut the carrot into thin sticks and cook in chicken stock. Boil the asparagus in salted water and cut to the same length as the carrot sticks.
４	When the pork is done, remove from the pan. Pour the wine into the same pan and boil down to half. Add the water, butter and mustard to make sauce. Place the pork on a serving dish, pour the sauce over it and sprinkle with minced parsley. Garnish with the lettuce, cherry tomatoes and 3

・Pork is high in the Vitamin B1 content. Because Vitamin B1 prevents and aids in recovering from fatigue, this dish is recommended for those who always feel weary and for those who have stiff shoulders. Pork is also rich in iron, which is needed by those who suffer from anemia.

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