Pork Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 200 grams Daikon radish
- 2 carrots
- salt
- ½ Cucumber
- 1 handful cilantro
- 2 small Baguette
- 2 garlic cloves
- 80 grams grated Cheese (Emmentaler)
- 400 grams Pork tenderloin
- freshly ground peppers
- 2 Tbsps Pastry flour
- 3 Tbsps vegetable oil
Preparation steps
Peel radish and carrots and slice into thin strips. Blanch briefly in salted water, rinse and drain well. Rinse the cucumber and cut or slice into thin slices. Rinse the cilantro, shake dry and pluck off the leaves.
Preheat the oven broiler.
Halve the baguettes horizontally and toast until golden brown under the oven broiler, watching carefully. Peel garlic cloves, halve and rub cloves over the cut surfaces of the baguettes. Place cheese on bottom halves of the baguettes and melt briefly under the broiler, watching carefully.
Rinse the meat, pat dry and cut into about 0.5 cm (approximately 1/4-inch) thin slices. Season with salt and pepper, coat with flour, tap off excess and brown in a hot pan in oil until golden brown, 1-2 minutes on both sides. Remove the meat from the pan and spread with vegetables and cilantro on the cheese bread. Season with salt and pepper, replace the baguette tops and cut sandwiches in half before serving.
