Pork and Peppers
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 kcal | (9 %) | ||
| Protein | 17.5 g | (18 %) | ||
| Fat | 9.35 g | (8 %) | ||
| Carbohydrates | 7.22 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.69 g | (6 %) |
more nutritional values
| Vitamin A | 23.41 mg | (2,926 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.28 mg | (2 %) | ||
| Vitamin B₁ | 0.65 mg | (65 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 8.04 mg | (67 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 13.19 μg | (4 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 3.19 μg | (7 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 51.17 mg | (54 %) | ||
| Potassium | 426.88 mg | (11 %) | ||
| Calcium | 21.49 mg | (2 %) | ||
| Magnesium | 28.6 mg | (10 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 1.67 mg | (21 %) | ||
| Saturated fatty acids | 1.73 g | |||
| Cholesterol | 45.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 Red onion
- 250 grams Pork tenderloin
- 1 garlic clove
- 1 tsp Sage (finely chopped)
- 1 tsp thyme (chopped)
- 2 Tbsps olive oil
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- Sage (for garnish)
Preparation steps
1.
Trim peppers, rinse, cut in half, remove seeds and ribs and cut into strips. Peel onion and cut lengthwise into slices. Rinse the pork tenderloin and cut into fine strips. Peel garlic and cut into thin sticks.
2.
Heat 1 tablespoon olive oil in a pan and cook the pork rapidly. Season with salt and pepper and set aside.
3.
Heat rest of oil in the pan and cook the vegetables. Add herbs, pour in broth and cook while stirring. Season with salt and pepper. Cook a total of 5 minutes. Add the meat and heat through. Serve garnished with sage leaves.
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