Nutty Pork Loin with Citrus
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 kcal | (25 %) | ||
| Protein | 25.49 g | (26 %) | ||
| Fat | 29.2 g | (25 %) | ||
| Carbohydrates | 46.36 g | (31 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 7.76 g | (26 %) |
more nutritional values
| Vitamin A | 108.74 mg | (13,593 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 11.46 mg | (96 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127.07 μg | (42 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 1.69 μg | (4 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 106.36 mg | (112 %) | ||
| Potassium | 703.16 mg | (18 %) | ||
| Calcium | 90.13 mg | (9 %) | ||
| Magnesium | 123.6 mg | (41 %) | ||
| Iron | 1.88 mg | (13 %) | ||
| Iodine | 16.09 μg | (8 %) | ||
| Zinc | 1.77 mg | (22 %) | ||
| Saturated fatty acids | 4.53 g | |||
| Cholesterol | 58.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large pork fillet (approx. 600 g)
- ½ lemon (juice only)
- ½ teaspoon Sea salt
- Black pepper
- 4 tablespoons all-purpose flour
- 1 free-range egg (whisked)
- Peanut crust
- 1 ½ cups roasted Peanuts (roughly chopped)
- 4 tablespoons cilantro (finely chopped)
- 1 bunch Chives (finely chopped)
- grated lemons (zested)
- Orange sauce
- ⅜ cup chicken stock
- ⅞ cup freshly squeezed Orange juice
- 2 tablespoons white wine vinegar
- ½ tablespoon freshly grated ginger
- 1 red chile pepper (finely chopped)
- 1 tablespoon honey
- ½ teaspoon Sea salt
- 1 tablespoon soy sauce
- 1 teaspoon tomato puree
- 2 tablespoons Corn starch
- 3 Oranges (1 tbsp zest and segments)
- cilantro (to garnish)
Preparation steps
1.
Preheat the oven to 80°C | 180F | gas 1/4 and warm a dish and four plates. Put all the ingredients for the peanut crust into a deep plate and mix well.
2.
Sprinkle the pork fillet with lemon juice and season. Now coat the pork first in flour, then in egg and finally in the peanut mixture, pressing it on well.
3.
Fry the meat on all sides in a nonstick frying pan over a medium heat for 6-8 minutes. Transfer to the warmed dish and put into the preheated oven for about 50 minutes until cooked. The meat can be kept warm in the oven at 60°C for up to 45 minutes.
4.
For the sauce, put all the sauce ingredients apart from the orange segments into a pan and bring to the boil, stirring. Season to taste with salt and pepper.
5.
Before serving return the sauce to the boil, then remove from the heat, add the orange segments and warm briefly in the sauce. Slice the pork fillet and serve with the sauce. Garnish with coriander.
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