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 authorIngredients
for
4
servings
- 1
- ½
lemon (juice only)
- ½ teaspoon
- 4 tablespoons
- 1
- Peanut crust
- 1 ½ cups
- 4 tablespoons
cilantro leaf (finely chopped)
- 1 bunch
Chive (finely chopped)
- Orange sauce
- ⅜ cup
- ⅞ cup
freshly squeezed Orange juice
- 2 tablespoons
- ½ tablespoon
freshly grated Ginger root
- 1
- 1 tablespoon
- ½ teaspoon
- 1 tablespoon
- 1 teaspoon
- 2 tablespoons
- 3
Oranges (1 tbsp zest and segments)
- cilantro leaf (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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