Roast Marinated Pork on Udon Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 45.43 g | (46 %) | ||
| Fat | 12.81 g | (11 %) | ||
| Carbohydrates | 42.26 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 24.31 mg | (3,039 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 1.49 mg | (149 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 18.82 mg | (157 %) | ||
| Vitamin B₆ | 1.18 mg | (84 %) | ||
| Folate | 43.34 μg | (14 %) | ||
| Pantothenic acid | 1.37 mg | (23 %) | ||
| Biotin | 4.14 μg | (9 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 29.47 mg | (31 %) | ||
| Potassium | 847.38 mg | (21 %) | ||
| Calcium | 40.3 mg | (4 %) | ||
| Magnesium | 176.3 mg | (59 %) | ||
| Iron | 4.43 mg | (30 %) | ||
| Iodine | 0.53 μg | (0 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 2.52 g | |||
| Cholesterol | 91.25 mg |
Ingredients
- Ingredients
- 1 red Bell pepper
- 4 garlic cloves
- 6 Tbsps sweet soy sauce
- 4 tsps Lime juice
- 8 Tbsps Fish sauce
- 1 tsp freshly ground white peppers
- 150 milliliters Broth
- 1 tsp cornstarch
- 500 grams Pork tenderloin
- 2 Tbsps vegetable oil
- 200 grams Udon Noodle (Japanese buckwheat noodles)
- salt
- ½ bunch scallions
Preparation steps
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Peel garlic and chop finely. In a bowl, mix both with soy sauce, lime juice, fish sauce, pepper, broth and cornstarch.
Place the pork in the marinade, turn it and let stand 30 minutes, turning it occasionally.
Preheat the oven to 180°C (approximately 350°F). Lift the meat from the marinade and drain, reserving the marinade. Heat the oil in an ovenproof skillet and saute the pork over medium heat until browned all over. Roast about 15 minutes, turning the pork occasionally and basting with the marinade during the last 5 minutes of cooking time.
Cook the noodles according to package directions. Drain.
Rinse, trim and thinly slice the green tops of the scallions on the diagonal.
To serve, toss the noodles with the sauce and slice the meat. Serve pasta and meat in small bowls and garnish with scallion greens.
