Pita pockets with pork
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 291.5 μg | (486 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,293 mg | (32 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps Canola oil
- 200 grams Quark
- 300 grams Spinach
- 1 Red chili pepper
- 3 scallions
- 1 Mango
- 2 Tbsps Yogurt (low-fat) (40 grams)
- 1 Tbsp lemon juice
- 4 Pita bread
Preparation steps
Rinse pork under cold water, pat dry and season with salt and pepper.
Heat 1 tablespoon oil in an ovenproof pan, fry meat on all sides and then cook in a preheated oven at 160°C (approximately 350°F) for about 15-20 minutes.
Meanwhile, drain quark in a fine sieve. Rinse spinach, trim and blanch in a pot of boiling salted water for 1 minute, drain, rinse with cold water, drain again, squeeze our remaining liquid and chop coarsely.
Rinse chile pepper, trim and cut into strips. Rinse scallions, trim, finely dice 1 and cut remaining into 5 cm (approximately 2 inches) long strips.
Peel mango, cut fruit from core and then dice finely.
Mix quark in a bowl with yogurt, spinach, chile pepper and diced scallions. Add mango and season with salt, pepper and lemon juice.
Heat remaining oil in another pan. Saute remaining scallions over medium heat for 2 minutes and season with salt and pepper.
Warm pita bread according to package directions. Fill each pita bread with thin slices of pork and quark mixture. Add scallions and serve.