Pork Loin with Mixed Asparagus
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1000
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,000 cal. | (48 %) | ||
| Protein | 50.32 g | (51 %) | ||
| Fat | 62.41 g | (54 %) | ||
| Carbohydrates | 62.53 g | (42 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.86 g | (10 %) |
more nutritional values
| Vitamin A | 623.51 mg | (77,939 %) | ||
| Vitamin D | 1.02 μg | (5 %) | ||
| Vitamin E | 2.39 mg | (20 %) | ||
| Vitamin B₁ | 0.89 mg | (89 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 17.62 mg | (147 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 90.57 μg | (30 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 0.37 μg | (1 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 36.1 mg | (38 %) | ||
| Potassium | 1,050.16 mg | (26 %) | ||
| Calcium | 963 mg | (96 %) | ||
| Magnesium | 86.48 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 3.87 mg | (48 %) | ||
| Saturated fatty acids | 37.54 g | |||
| Cholesterol | 228.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Asparagus (1 kg of white and green)
- 1 pinch sugar
- 10 grams butter
- 500 grams small, new potatoes
- 150 grams butter
- 1 bunch parsley
- 8 slices Pork loin
- 50 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 2 grated Parmesan
- 2 Tbsps clarified butter
- salt
- peppers
Preparation steps
1.
Peel both types of asparagus, cut off the ends and bundle together separately.
Cook the white asparagus for 20 minutes in salted water with the butter, sugar and a pinch of salt. Cook the green asparagus for 10 minutes.
2.
Peel and rinse the potatoes and boil in salted water for 25 minutes. Drain well.
Rinse the meat, pat dry and season with salt and pepper.
Mix the breadcrumbs with the Parmesan.
Turn the meat first in the flour, followed by the beaten egg yolk and then roll in the breadcrumbs.
3.
Fry in some butter for 4 minutes on each side until golden brown.
Melt some butter in a pan. Rinse and finely chop the parsley. Fry in the butter and then add the potatoes.
Drain the asparagus and serve alongside the potatoes and pork cutlet.
