Pork and Mushroom Toast
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Toast
- 400 grams Pork tenderloin
- 300 grams button Mushroom
- 2 scallions
- salt
- peppers (freshly ground)
- 2 Tbsps clarified butter
- 2 Tbsps chopped parsley
- 1 garlic clove
- 125 grams Mozzarella
Preparation steps
1.
Preheat a convection oven to 220°C (approximately 425°F).
2.
Toast the bread in the oven until golden.
3.
Rinse pork, pat dry and cut into 2 cm (approximately 1 inch) thick slices. Rub the mushrooms with a damp paper towel and slice. Rinse the scallions and slice.
4.
Season the pork with salt and pepper to taste. Heat the butter in a skillet. Add the meat and cook until browned, about 2-3 minutes. Remove. Sauté mushrooms and scallions in the residual fat until golden, about 3 minutes. Season with salt and pepper to taste. Finely chop the parsley and garlic, and stir into the mushroom mixture. Slice the mozzarella.
5.
Divide the pork and mushrooms between the toast. Top with cheese. Bake until the cheese is melted, about 5 minutes.
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