Herb Roasted Pork Loin with Lentil Salad

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Herb Roasted Pork Loin with Lentil Salad
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Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
602
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie602 cal.(29 %)
Protein66.23 g(68 %)
Fat18.31 g(16 %)
Carbohydrates34.71 g(23 %)
Sugar added0 g(0 %)
Roughage9.07 g(30 %)
Vitamin A121.2 mg(15,150 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.61 mg(22 %)
Vitamin B₆0.56 mg(40 %)
Folate122.37 μg(41 %)
Pantothenic acid0.69 mg(12 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28.48 mg(30 %)
Potassium850.78 mg(21 %)
Calcium101.74 mg(10 %)
Magnesium59.87 mg(20 %)
Iron6.11 mg(41 %)
Zinc1.24 mg(16 %)
Saturated fatty acids1.68 g
Cholesterol145.41 mg

Ingredients

for
4
For the pork loin
1 kilogram ready-to-cook pork Cutlet
2 Tbsps olive oil
2 tsps finely grated Lemon peel
2 fresh rosemary
2 bay leaves
250 milliliters Beef broth
250 milliliters dry white wine
4 Tomatoes
400 grams shallots
1 garlic clove
2 tsps Coriander
1 pinch Ground clove
salt
freshly ground peppers
rosemary (for garnish)
For the lentil salad
400 milliliters Chicken broth
150 grams brown Lentils
2 Tbsps Walnut oil
1 Tbsp White vinegar
salt
freshly ground peppers
cayenne pepper
How healthy are the main ingredients?
shallotLentilolive oilWalnut oilrosemaryTomato

Preparation steps

1.

For the pork loin: Peel the shallots and cut in half lengthwise. 

2.

Peel the garlic and cut in half transversely. 

3.

Heat the olive oil in a large, oven-proof pan. Season the pork loin with salt and pepper and brown on all sides. 

4.

Remove the pork loin from the pan and sauté shallots and garlic in the drippings. Remove from the pan and set aside. 

5.

Return the pork loin to the pan and add the beef broth, white wine, bay leaf, coriander, cloves and rosemary sprigs. Cover with aluminum foil, and place in an oven preheated to 180°C (approximately 350°F). Cook for 1 1/2 hours.  

6.

Blanch, peel and quarter the tomatoes. 

7.

After 1 1/2 hours, add the onions, garlic and tomatoes to the pan. Continue cooking for another 30 minutes. 

8.

Remove from the oven and allow to rest for about 10 minutes before slicing. 

9.

Rinse and drain the lentils. Bring the poultry broth to a boil, add the lentils, cover and simmer for 40 minutes. 

10.

Drain the lentils, allow to cool slightly and combine with the walnut oil and white wine vinegar. Season with salt, pepper and cayenne pepper to taste. Plate the sliced pork loin and serve with the lentil salad. 

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