Mediterranean Pork Loin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the olive tapenade
- 250 grams black Olives (pitted)
- 50 grams Caper
- 50 grams Anchovy fillet (in oil) (drained)
- 4 garlic cloves
- 4 Tbsps olive oil
- freshly ground peppers
Preparation steps
For the tapenade: In a blender, combine the olives, capers, anchovies and peeled garlic. Blend until chunky and then gradually drizzle in the oil and blend until emulsified. Season with pepper.
For the pork loin: Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and butterfly. Lay out on a clean work surface and spread 2/3 of the tapenade over the pork. Rinse the tomatoes, core and cut into large pieces. Rinse the basil and pluck the leaves. Arrange the tomato and basil over the pork then roll up and truss with butcher's twine. Spread the remaining tapenade over the pork, place in a greased roasting pan and roast for about 50 minutes, or until cooked to your liking.
To serve, transfer the pork to a serving platter and remove the butcher's twine. Dice the tomato and then toss with the oil and drained olives. Sprinkle over the roast and garnish with basil.
