Herb Roasted Pork Loin with Lentil Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 66.23 g | (68 %) | ||
| Fat | 18.31 g | (16 %) | ||
| Carbohydrates | 34.71 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.07 g | (30 %) |
| Vitamin A | 121.2 mg | (15,150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.61 mg | (22 %) | ||
| Vitamin B₆ | 0.56 mg | (40 %) | ||
| Folate | 122.37 μg | (41 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28.48 mg | (30 %) | ||
| Potassium | 850.78 mg | (21 %) | ||
| Calcium | 101.74 mg | (10 %) | ||
| Magnesium | 59.87 mg | (20 %) | ||
| Iron | 6.11 mg | (41 %) | ||
| Zinc | 1.24 mg | (16 %) | ||
| Saturated fatty acids | 1.68 g | |||
| Cholesterol | 145.41 mg |
Ingredients
- For the pork loin
- 1 kilogram ready-to-cook pork Cutlet
- 2 Tbsps olive oil
- 2 tsps finely grated Lemon peel
- 2 fresh rosemary
- 2 bay leaves
- 250 milliliters Beef broth
- 250 milliliters dry white wine
- 4 Tomatoes
- 400 grams shallots
- 1 garlic clove
- 2 tsps Coriander
- 1 pinch Ground clove
- salt
- freshly ground peppers
- rosemary (for garnish)
- For the lentil salad
- 400 milliliters Chicken broth
- 150 grams brown Lentils
- 2 Tbsps Walnut oil
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
For the pork loin: Peel the shallots and cut in half lengthwise.
Peel the garlic and cut in half transversely.
Heat the olive oil in a large, oven-proof pan. Season the pork loin with salt and pepper and brown on all sides.
Remove the pork loin from the pan and sauté shallots and garlic in the drippings. Remove from the pan and set aside.
Return the pork loin to the pan and add the beef broth, white wine, bay leaf, coriander, cloves and rosemary sprigs. Cover with aluminum foil, and place in an oven preheated to 180°C (approximately 350°F). Cook for 1 1/2 hours.
Blanch, peel and quarter the tomatoes.
After 1 1/2 hours, add the onions, garlic and tomatoes to the pan. Continue cooking for another 30 minutes.
Remove from the oven and allow to rest for about 10 minutes before slicing.
Rinse and drain the lentils. Bring the poultry broth to a boil, add the lentils, cover and simmer for 40 minutes.
Drain the lentils, allow to cool slightly and combine with the walnut oil and white wine vinegar. Season with salt, pepper and cayenne pepper to taste. Plate the sliced pork loin and serve with the lentil salad.
