Pork with Mushrooms, Onions and Tomatoes

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Pork with Mushrooms, Onions and Tomatoes
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
315
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie315 cal.(15 %)
Protein48 g(49 %)
Fat9 g(8 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.4 mg(37 %)
Vitamin K8.8 μg(15 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.3 mg(169 %)
Vitamin B₆0.9 mg(64 %)
Folate63 μg(21 %)
Pantothenic acid2.5 mg(42 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C16 mg(17 %)
Potassium968 mg(24 %)
Calcium45 mg(5 %)
Magnesium61 mg(20 %)
Iron4.5 mg(30 %)
Iodine11 μg(6 %)
Zinc5.6 mg(70 %)
Saturated fatty acids2 g
Uric acid358 mg
Cholesterol98 mg
Complete sugar3 g

Ingredients

for
4
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)
How healthy are the main ingredients?
onionsaltEndivemarjoram

Preparation steps

1.

Preheat the oven to 100°C (approximately 215°F).

2.

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. 

3.

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.