Curried Pork and Pineapple
Healthy, because
Even smarter
Nutritional values
Curry cut-up with pineapple scores with muscle building protein from the chicken breast fillet. The meat also provides magnesium for strong nerves and ensures calmness in stressful times. Essential oils from the spring onion strengthen the intestinal flora and thus prevent diseases.
Curry shredded is a great meal-prep recipe! Simply cook a double portion the day before and enjoy the second half during your lunch break at the office. The fruity taste is even better.
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams Pork tenderloin
- 200 grams canned Pineapple
- 100 milliliters canned Pineapple juice
- 1 bunch scallions
- 1 onion
- 2 Tbsps vegetable oil
- 3 tsps Curry
- 150 milliliters clear Broth (Finished product)
- 2 Tbsps hulled Pumpkin seed (pepitas)
- salt
- freshly ground pepper
- 1 pinch sugar
Preparation steps
Cut the pork tenderloin into thin strips. Cut the pineapple into bite-sized pieces. Rinse the scallions and slice diagonally.
Peel and dice the onion. Heat the vegetable oil in a large pan and sauté the onion until softened. Add the pork and sauté briefly. Sprinkle the curry powder over the pork and onions, then stir in the broth and pineapple juice. Cover and simmer for 5 minutes.
Stir in the scallions and pineapple for simmer for another 2-3 minutes. Season with salt, pepper and sugar to taste. Transfer to plates, sprinkle with the pumpkin seeds and serve.
