Spicy pork tenderloin and brown rice poke

Ingredients
Elaboration
Nutritional information

50 min

Type of dish: Meats, Rices, Vegetables

Temperature: Room temperature

Cuisine type: American cuisine

Conservation technique: Refrigeration

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

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 0.2 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 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 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

697.87

kcal

Carbohydrates

86.03

Proteins

38.76

Lipids

20.2

Sugars 30.9 g

Salt (Sodium) 7031.23 mg

Folic acid 50.95 ug

Vitamin C 65.62 g

Vitamin A 180.17 ug

Zinc 2.72 mg

Iron 4.28 mg

Calcium 80.42 mg

Cholesterol 90.05 mg

Polyunsaturated fatty acids 6.86 g

Monounsaturated fatty acids 5.69 g

Saturates 4.55 g

Fiber 8.49 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.