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marinated Grilled pork medallions with spicy coconut milk
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 25 mins
Calories:
295
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 600 grams Pork tenderloin (ready to cook, parried)
- 2 Red chili peppers
- 3 centimeters fresh ginger
- 150 milliliters Coconut milk
- 3 Tbsps Fish sauce
- 2 Tbsps vegetable oil
- 1 tsp Cumin
- salt
- 25 Lemon leaves
Preparation steps
1.
Rinse pork, pat dry and cut into 2 cm thick (approximately 3/4 inch thick) medallions. Rinse and halve chiles lengthwise, remove seeds and ribs and finely chop. Peel and finely chop ginger.
2.
For the marinade, mix coconut milk with fish sauce and oil. Stir in chiles, ginger and cumin. Pour over pork and marinate about 40 minutes. Remove pork from marinade and place on a hot grill. Grill on both sides. Then lay lemon leaves on a cooler part of the grill (if grill is too hot, leaves will burn).
3.
Place pork medallions on leaves, season with a little salt and grill over low heat, about 8 minutes. Serve pork garnished with chile strips and lemon leaves.
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