Pork with Lentils, Apples, and Vegetables
Pork with lentils, apples, and vegetables - Hearty legumes and sweet fruit round out the succulent meat perfectly.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams Lentils
- 2 sour Apple (i.e Granny Smith)
- 1 Tbsp lemon juice
- 3 sticks Celery
- 4 Tbsps olive oil
- 2 Tbsps apple cider vinegar
- salt
- peppers
- 1 pinch sugar
- 600 grams Pork tenderloin
- 2 Tbsps Canola oil
- pink peppers
Preparation steps
Soak the lentils overnight in plenty of cold water. The next day, drain and place in a pan. Cover with plenty of water and cook for about 40 minutes. Drain and let cool.
Peel the apples and cut into quarters. Remove the seeds and cut into bite-sized cubes. Sprinkle with lemon juice immediately.
Rinse the celery and cut into narrow slices. Mix the cooked lentils, apples, and celery with olive oil, vinegar, and a pinch of sugar. Season with salt and pepper. Let stand for 5 minutes and season to taste.
Pat the meat dry and cut into 12 slices. Season with salt and pepper. Heat canola oil in a pan. Cook the meat for about 5 minutes on each side. Remove from heat and let it rest for a few minutes.
Serve the pork on the lentil and apple salad. Sprinkle with crushed pink peppercorns.
