Grilled Pork with Pineapple and Raspberries
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Raspberries
- ½ Pineapple
- 1 tsp sugar
- 100 milliliters sherry
- Sea salt
- cayenne pepper
- 2 Tbsps vegetable oil
- 500 grams Pork (neck)
- peppers
Preparation steps
1.
Pick over the raspberries. Peel pineapple, cut out the hard stalk and cut the flesh into strips.
2.
Caramelize the sugar in a saucepan and deglaze with the sherry. Cook until slightly reduced and add the raspberries. Simmer for about 5 minutes and season with salt and cayenne pepper.
3.
Place the pineapple pieces in an oiled aluminum pan and caramelize on the grill on all sides for 6-8 minutes.
4.
Rinse the meat, pat dry and cut into bite-sized slices. Season with salt and pepper and drizzle with the remaining oil. Cook on the grill on both sides for about 5 minutes.
5.
Arrange meat with the pineapple on plates, top with raspberry sauce and serve.
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