Pork with Pepper Sauce and Asparagus

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Pork with Pepper Sauce and Asparagus
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein40 g(41 %)
Fat12 g(10 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.7 mg(123 %)
Vitamin B₆0.9 mg(64 %)
Folate95 μg(32 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C83 mg(87 %)
Potassium737 mg(18 %)
Calcium56 mg(6 %)
Magnesium53 mg(18 %)
Iron3.5 mg(23 %)
Iodine6 μg(3 %)
Zinc4.2 mg(53 %)
Saturated fatty acids4.8 g
Uric acid216 mg
Cholesterol83 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
Mozzarellaolive oilthymegarlic clovesalt

Preparation steps

1.

Rinse pepper, cut in half and remove seeds and ribs. Cut into strips. Peel and thinly slice garlic.

2.

Rinse pork with cold water and pat dry. Slice mozzarella. Wrap prosciutto around mozzarella and secure with toothpicks. 

3.

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.

4.

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.

5.

Rinse asparagus and cut into thirds. Cook in simmering salted water for 3 minutes until al dente.

6.

Plate pork on warmed plates with mozzarella and prosciutto. Drizzle with pepper sauce and serve with asparagus, garnished with thyme.