Pork in Masala-Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (boned)
- 1 onion
- 1 garlic clove
- 400 grams button Mushroom
- 2 Tbsps Pastry flour
- 200 milliliters Marsala wine (or 40 ml of grape juice and an additional 150 ml broth)
- 150 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse cutlets, pat dry and pound flat.
2.
Peel onion and garlic and chop finely.
3.
Clean mushrooms and cut into slices. Cook in batchen until golden brown in hot oil in a roasting pan and remove from the pan.
4.
Season the pork with salt and pepper and coat with flour. Cook in a pan in hot oil until golden brown on both sides, then deglaze with Marsala wine and cook until reduced slightly. Pour in broth and add mushrooms back to the pan. Cover and cook over low heat let until done, about 10 minutes. Turn meat occasionally. The sauce should be slightly thick; if needed add a little more broth. Season with salt and pepper and serve.
5.
At choice rich pasta or white bread to.
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