Protein-Packed Dinner
Boneless Pork Loin with Bell Peppers and Onions
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 22 ozs Pork tenderloin
- salt
- freshly ground peppers
- 1 clove garlic cloves
- 2 ozs clarified butter
- 2 onions
- 2 Bell pepper
- 3 Tomatoes
- 1 Pepperoncini
- 1 tsp ground paprika (sweet)
- 1 tsp thyme (chopped)
- 2 tsps rosemary (chopped)
Preparation steps
1.
Rinse bell peppers, trim, cut in half, remove seeds, remove ribs and cut into strips. Peel the onions and cut into half rings. Blanch tomatoes for a few seconds in boiling water, rinse, peel, quarter and remove seeds. Rinse the peperoncini.
2.
Season pork with salt and pepper and rub with crushed garlic. Melt half of the clarified butter in a roasting pan. Add pork, sear on all sides, remove and set aside. Sauté onions and bell peppers in remaining clarified butter. Add tomatoes and sauté briefly. Season with salt, pepper, thyme and rosemary. Add meat back to th pan, add peperoncini, cover and cook everything over low heat until soft, about 25 minutes, pouring in water if needed. Cut pork into slices and arrange on plates with the vegetables.
