Harissa Pork with Chopped Tropical Salsa
(0 votes)
(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
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
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
