Pork with Mushrooms, Onions and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Pork cutlets (each about 240 g)
- 150 grams button Mushroom
- 200 grams Cherry tomatoes
- 2 Red onions
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 Tbsps sunflower oil
- 1 splash dry white wine
- 1 Endive
- fresh marjoram (for garnish)
Preparation steps
Preheat the oven to 100°C (approximately 215°F).
Rinse the pork and pat dry. Clean the mushrooms, then halve or quarter depending on the size. Rinse the tomatoes and drain thoroughly. Peel the onions and cut into wedges. Season the pork with salt and pepper, then coat with the flour. Heat the oil in a pan, then sauté the pork on both sides until golden brown. Place on a rack over a baking sheet, then place in the oven for 15 minutes. Sauté the mushrooms and onions in the pan dripping for 2-3 minutes, then add the wine. Add the tomatoes, and cook another 2 minutes. Season to taste with salt and pepper.
Rinse and trim the endive, then separate into individual leaves. Arrange the endive on plates, then top with the pork and the vegetables. Garnish with marjoram and serve.
