Harissa Pork with Chopped Tropical Salsa
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(0 votes)
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
all recipes of this author
Ingredients
for
- 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
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.
