Pork with Chile Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin (1 thick piece)
- 1 small head Savoy cabbage (600 grams)
- 1 red chili pepper
- 1 Lime
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
Rinse the cabbage, trim, cut into quarters lengthwise, remove the core and cut crosswise into thin strips.
Rinse the chile pepper, trim, remove the seeds and cut into rings or strips.
Rinse the lime with hot water, peel the zest, then cut into very thin strips. Squeeze the juice from the lime.
Blanch the cabbage in boiling salted water for 3 minutes. Drain, rinse and drain.
Peel the garlic.
Rinse the pork, pat dry and season with salt and pepper.
Heat the clarified butter in a roasting pan and sear the pork on all sides until browned then press the garlic clove and rub on the pork.
Remove the pork from the roasting pan and set aside. Then add the cabbage and chile, sprinkle with lime juice and olive oil and a little salt. Place the pork on the bed of cabbage and bake in an oven preheated to 200°C (approximately 375°F) for about 20 minutes.
Remove the roasting pan from the oven and cut the meat into thick slices. Spoon the cabbage into a warmed dish, arrange the pork on top and serve sprinkled with lime zest strips.
