Pork with Herb-almond Crust

0
Average: 0 (0 votes)
(0 votes)
Pork with Herb-almond Crust
share Share
print
bookmark_border Copy URL
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 cal.(21 %)
Protein43 g(44 %)
Fat22 g(19 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K45.2 μg(75 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.9 mg(149 %)
Vitamin B₆1.1 mg(79 %)
Folate70 μg(23 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C48 mg(51 %)
Potassium1,194 mg(30 %)
Calcium73 mg(7 %)
Magnesium127 mg(42 %)
Iron4.4 mg(29 %)
Iodine7 μg(4 %)
Zinc4.3 mg(54 %)
Saturated fatty acids3.3 g
Uric acid280 mg
Cholesterol83 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
80 grams Almond slivers
olive oil
80 grams Multigrain bread (crumbs)
½ tsp grated Lemon peel
2 Tbsps freshly chopped parsley
salt
freshly ground peppers
600 grams Pork tenderloin
2 Zucchini
400 grams Cherry tomatoes
1 Tbsp lemon juice
parsley (for garnish)
How healthy are the main ingredients?
parsleyolive oilsaltZucchiniparsley

Preparation steps

1.

Preheat the oven broiler.

2.

Mix almonds with 1-2 tablespoons of oil, breadcrumbs, lemon zest and parsley. Season with salt and pepper. Rinse the pork and pat dry. Cut into 12 slices, season with salt and pepper and fry slices in 1-2 tablespoons hot oil on both sides. Put in an oven-proof dish, spread the almond mixture on top and bake until golden brown about 6 minutes under the preheated oven broiler, watching carefully.

3.

Rinse the zucchini, cut lengthwise into quarters and then into pieces. Sauté in 1-2 tablespoons hot oil for 2-3 minutes. Rinse and halve the tomatoes. Add the tomatoes to zucchini and cook briefly, stirring frequently. Season with salt, pepper and lemon juice and serve with the pork. Garnish with parsley.