Smoked Pork
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 55 min.
Ready in
Calories:
431
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 460 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 organic Orange
- 4 Juniper berries
- 1 tsp peppercorns
- 2 tsps black Tea
- 100 grams salt
- 4 Pork tenderloin (each about 600 grams)
- vegetable oil (for the grill)
Preparation steps
1.
Rinse the orange in hot water, wipe dry. Remove the peels and cut into strips. Finely crush the juniper berries and the peppercorns. Boil 500 ml (approximately 1 3/4 cup) of water. Add the orange peel, tea, salt and pepper, and the juniper mix. Allow to cool.
2.
Rinse the pork and pat dry. Place in a shallow dish. Cover with the marinade and let soak for about 2 hours.
3.
Remove the meat, rinse and pat dry. Let dry on a wooden board for approximately 2 hours.
4.
Put wood chips in the grill and heat until they begin to smoulder. Lightly oil the grill. Smoke the fillets about 25 minutes at 150°C (approximately 300°F). Salt and pepper to taste. Serve with apple chutney and corn bread as desired.
