Pork and Peppers

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Pork and Peppers
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein17.5 g(18 %)
Fat9.35 g(8 %)
Carbohydrates7.22 g(5 %)
Sugar added0 g(0 %)
Roughage1.69 g(6 %)
Vitamin A23.41 mg(2,926 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂0.27 mg(25 %)
Niacin8.04 mg(67 %)
Vitamin B₆0.65 mg(46 %)
Folate13.19 μg(4 %)
Pantothenic acid0.74 mg(12 %)
Biotin3.19 μg(7 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C51.17 mg(54 %)
Potassium426.88 mg(11 %)
Calcium21.49 mg(2 %)
Magnesium28.6 mg(10 %)
Iron1.05 mg(7 %)
Iodine1.34 μg(1 %)
Zinc1.67 mg(21 %)
Saturated fatty acids1.73 g
Cholesterol45.62 mg

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)
How healthy are the main ingredients?
olive oilSagethymeoniongarlic clovesalt

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.