Pork tenderloin skewers with curry thai-whole rice and salad
Allergens:
Ingredients for 5 portions
Calculate portions
Pork tenderloin
0.75 kg
Courgette
0.15 kg
Tomate cherry de colores
0.1 kg
Pineapple in syrup
0.125 kg
Brown rice
0.35 kg
Garlic, bulb
2.0 ud
Onion
0.05 kg
Green pepper
0.02 kg
Brown stock
1.5 l
Bulk curry
1.0 g
Reineta apple
0.25 kg
lettuce assortment (mesclun)
0.1 kg
Cherry tomato
0.1 kg
Manzana golden ultracongelada cubos
0.25 kg
Elaboration
For the skewers:
- Cut the pork tenderloin in cubes (150 g for each portion).
- Skewer the meat alternating with the cherry tomato, courgette and pineapple cubes.
Garnishes:
- Brown stock.
- For the rice:
- Toast the curry slightly wrapped in aluminium foil, carefully not to burn it.
- Fry the onion, the garlic and the green pepper cut in brunoise, add the curry and the whole rice. Lightly fry.
- Soak the rice with triple the amount of brown stock (add water if the flavour is too intense). Cook approximately for 25 minutes until it is ready. Let sit.
- For the salad:
- Prepare a salad with the mezclum lettuce mix, the cherry tomatoes cut in half and the apple cut into cubes.
For the sauce:
- Cover some apple cubes with sugar and butter, cover with brown stock and blend until you get a thin sauce. Adjust to taste
PLATING UP
- Cook the skewers on a griddle (2 for each portion). Alternatively, you can finish cooking them in the oven.
- Place the skewers on a plate and add the apple juice. Place the curry rice and the salad next to them.
Nutritional information (1 portion)
Energy
654.92
kcal
Carbohydrates
82.22
g
Proteins
44.42
g
Lipids
11.45
g
Fiber
17.75
g
Saturates
3.88
g
Monounsaturated fatty acids
3.57
g
Polyunsaturated fatty acids
1.47
g
Cholesterol
108.0
mg
Calcium
301.55
mg
Iron
6.85
mg
Zinc
3.64
mg
Vitamin A
485.63
ug
Vitamin C
107.67
g
Folic acid
321.03
ug
Salt (Sodium)
237.51
mg
Sugars
44.08
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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