Page 124 - IFSO Cookbook interno VOL4 2026.indd

Roasted Pork Tenderloin on

a Bed of Turnip Greens with

Chestnut Purée

Marta Guimarães, Vânia Santos and Sandra Faria
Medical Surgeon of CRITCODM, degree in Nutrition and Master’s degree Nutrition
Centro de Responsabilidade Integrado de Tratamento Cirúrgico de Obesidade e Doenças
Metabólicas (CRITCODM) da Unidade Local de Saúde de Entre Douro e Vouga (ULS EDV)
Portugal

Suitable for both people living with
overweight and obesity, and following
metabolic bariatric surgery or using obe-
sity management medications.

Preparation
Number of servings: 6
Preparation time: 3 hours

Ingredients
● 500 g pork tenderloin
● 1 tablespoon (15 ml) olive oil
● Juice of 1 medium orange (80 ml) Nutritional Facts
● 1 teaspoon (6 g) iodized salt per serving (264 g)
● ½ teaspoon (1 g) thyme ● Calories: 263.54 kcal
● 1 teaspoon (3 g) garlic powder ● Total Protein: 24.48 g
● 1 teaspoon (2 g) sweet paprika ● Carbohydrate 20.57 g
● Around 30 peeled chestnuts (300 g) Of which sugars: 8.85 g
● 300 ml warm skim milk ● Fat: 8.49 g
● 360 g turnip greens leaves or spinach ● Iron: 1.11 mg
● 90 g light processed cheese (optional, ● Calcium: 210.03 mg
for post-surgery / bariatric version) ● Fiber: 3.52 g

122