Pork with Pepper Sauce and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 garlic clove
- 4 Pork cutlets (about 120 gram or 4.7 ounces)
- 1 scoop Mozzarella (125 grams or 4.5 ounces)
- 4 slices Prosciutto (20 grams or .7 ounces each)
- peppers
- 1 Tbsp olive oil
- 200 milliliters Vegetable broth
- salt
- 1 splash lemon juice
- 200 grams Thai asparagus
- 1 Tbsp dried thyme
- For serving
- Toothpick
Preparation steps
Rinse pepper, cut in half and remove seeds and ribs. Cut into strips. Peel and thinly slice garlic.
Rinse pork with cold water and pat dry. Slice mozzarella. Wrap prosciutto around mozzarella and secure with toothpicks.
Heat oil in a pan. Fry pork over high heat on both sides for 3 minutes. Place on a baking sheet lined with baking paper and roast in preheated oven at 120°C (approximately 250°F) on the middle rack in for about 10 minutes. Remove from oven and remove pork from pan, set aside.
Fry peppers and garlic in pan drippings over medium heat for 2 minutes. Deglaze with broth and simmer for 4 minutes. Coarsely puree and season with salt, pepper and a squeeze of lemon juice.
Rinse asparagus and cut into thirds. Cook in simmering salted water for 3 minutes until al dente.
Plate pork on warmed plates with mozzarella and prosciutto. Drizzle with pepper sauce and serve with asparagus, garnished with thyme.
