Sour and spicy pork tenderloin and brown rice poke
50 min
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
0.05 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.
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