Pork with Herb-almond Crust
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,194 mg | (30 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
