Pork with Fragrant Rice and Persimmon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Pork tenderloin (About 500 grams)
- salt
- freshly ground peppers
- 3 Tbsps sesame oil
- 250 grams Rice (Asialaden)
- 4 Tbsps raisins
- 1 Pepperoncini
- 2 Persimmon (Sharon fruit)
- 2 tsps Agar (Health food store)
- 500 milliliters Vegetable broth
Preparation steps
Season the pork with salt and pepper. Heat sesame oil in a large pan and saute the pork over medium heat, turning it occasionally until browned and cooked through, about 20 minutes. Wrap in foil and keep warm.
Rinse the rice in a sieve under cold running water. In a saucepan, bring twice the amount of salted water as rice to a boil. Add the rice and raisins, cover and cook until tender, about 20 minutes.
Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop.
Peel and halve the persimmon, remove the seeds and finely dice. Dissolve the agar in the vegetable broth.
Heat the oil in a saucepan and saute the pepperoncini and persimmon briefly, add the vegetable broth mixture and cook over low heat until slightly reduced. To serve, cut the tenderloin diagonally into slices and serve with the rice and the sauce poured over.
