Sour and spicy pork tenderloin and brown rice poke

50 min
Type of dish: Vegetables, Meats, Rices
Temperature: Room temperature
Cuisine type: American cuisine
Conservation technique: Refrigeration
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.5 kg
Red pepper 0.25 kg
Spring onions 1.0 ud
Natural mushrooms 0.25 kg
Tomate cherry de colores 0.375 kg
Water 0.25 l
Rice vinegar 0.125 l
Sugar 0.1 kg
Red pepper 0.05 kg
Chile rojo fresco 0.01 kg
Pork tenderloin 0.625 kg
Table salt 2.5 g
Brown rice 0.5 kg
Ground white pepper 0.5 g
Sunflower oil 0.05 l
Garlic, bulb 1.0 ud
Soya sauce 0.05 l
Elaboration
  • Chop the vegetables:
    • Courgette into strips.
    • Red peppers into julienne.
    • The spring onions in rings.
    • Mushrooms in slices. They can be sautéed or left raw.
    • Cherry tomatoes in half.
  • For the sour and spicy sauce:
    • Mix the water, sugar and vinegar and cook. When dissolved, add the chopped red peppers, chillis and garlic.
  • Cook the brown rice and then add the sauce.
  • Chop the pork tenderloin into 2 cm cubes and season with salt and pepper. Sauté and then add the rest of the sour and spicy sauce.

HOW TO SERVE

  • Place the rice in a bowl.
  • Place the tenderloin and the vegetables on top without mixing them.
  • Season the poke with a sauce of your choice.
Nutritional information (1 portion)
Energy
674.77
kcal
Carbohydrates
85.07
g
Proteins
35.76
g
Lipids
20.17
g
Fiber 8.01 g
Saturates 4.55 g
Monounsaturated fatty acids 5.69 g
Polyunsaturated fatty acids 6.84 g
Cholesterol 90.05 mg
Calcium 74.72 mg
Iron 3.47 mg
Zinc 2.66 mg
Vitamin A 180.17 ug
Vitamin C 65.62 g
Folic acid 47.65 ug
Salt (Sodium) 1961.23 mg
Sugars 30.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.