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Harissa Pork with Chopped Tropical Salsa
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
2558
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 2,558 cal. | (122 %) | ||
Protein | 448 g | (457 %) | ||
Fat | 44 g | (38 %) | ||
Carbohydrates | 85 g | (57 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 3.8 g | (13 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 9.1 mg | (76 %) | ||
Vitamin K | 16.8 μg | (28 %) | ||
Vitamin B₁ | 18.1 mg | (1,810 %) | ||
Vitamin B₂ | 4.7 mg | (427 %) | ||
Niacin | 190 mg | (1,583 %) | ||
Vitamin B₆ | 10.2 mg | (729 %) | ||
Folate | 83 μg | (28 %) | ||
Pantothenic acid | 14.8 mg | (247 %) | ||
Biotin | 103.7 μg | (230 %) | ||
Vitamin B₁₂ | 40 μg | (1,333 %) | ||
Vitamin C | 35 mg | (37 %) | ||
Potassium | 7,332 mg | (183 %) | ||
Calcium | 73 mg | (7 %) | ||
Magnesium | 552 mg | (184 %) | ||
Iron | 23.5 mg | (157 %) | ||
Iodine | 22 μg | (11 %) | ||
Zinc | 41.5 mg | (519 %) | ||
Saturated fatty acids | 16 g | |||
Uric acid | 3,109 mg | |||
Cholesterol | 1,100 mg | |||
Complete sugar | 12 g |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- For the pineapple salsa
- 1 red chili pepper (finely diced)
- 1 shallot (finely diced)
- 1 ¼ cups canned Pineapple (drained and sliced)
- 2 Tbsps cilantro (chopped)
- 1 Lime (juiced)
- For the pork steaks and garnish
- 4 Pork loin (steaks)
- 2 Tbsps Harissa
- 1 Tbsp Avocado oil
- 3 cups cooked Long grain rice
- 1 Lime (cut into slices)
- salt
- freshly ground Black pepper
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Preparation steps
1.
For the salsa: Combine all the ingredients for the salsa in a mixing bowl. Stir well and season to taste with salt and pepper. Cover and chill.
2.
For the pork and garnish: Preheat the grill to hot. Rub the pork steaks with harissa paste on both side.
3.
Sit the steaks on a grilling tray and drizzle with avocado oil. Season with salt and pepper, and grill for 12 - 14 minutes, turning occasionally, until cooked through and golden-brown on both sides.
4.
Remove the steaks to a plate and cover loosely with foil. Leave to rest for at least 5 minutes and then cut in half.
5.
Reheat the rice in a microwave if necessary. Divide between bowls and sit the pork steaks on top. Spoon over the pineapple salsa and serve with lime slices on the side.
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