Pork and Pancetta Skewers with Polenta
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(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
588
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the skewers
- 600 grams Pork loin
- 2 garlic cloves
- 3 Tbsps sunflower oil
- salt
- freshly ground peppers
- 6 slices smoked Pancetta
- 1 bunch Sage
- 8 Skewers
- For the polenta
- 200 grams instant Cornmeal
- 50 grams butter
- 1 ⅕ liters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
For the skewers: Cut the pork loin into large cubes and place in a shallow dish. Peel and mince the garlic. Whisk together the sunflower oil, garlic, salt and pepper and pour over the pork.
2.
For the polenta: Bring the vegetable broth to a boil and prepare the instant cornmeal according to the package instructions. Remove from heat, stir in the butter and season with salt and pepper.
3.
Cut pancetta slices into pieces about the same size as the pork loin.
4.
Thread the pork onto the skewers alternately with the pancetta and sage leaves. Cook on a well-oiled, preheated grill for about 10 minutes, turning often.
5.
To serve, spread the polenta onto a serving platter and top with the skewers.
