Try this Pork tenderloin with toasted eggplant and tomatoes recipe, or contribute your own.
Suggest a better descriptionFry the meat.
Put the meat in an ovenproof pan and add citron and rosemary.
Bake for 15-18 min at 180 Celsius.
Take it out.Let it rest for 10 min and then slice it.
Boil the bulgur.
Clean the frying pan
Fry the eggplant in a really hot pan and without oil. When they are golden flip them and turn of the hotplate and let them rest for half a min.
Mix tomatoes, cucumber, bulgur, olives, mint and citron juice and zest. Add salt and pepper to taste.
Serve meat and the bulgur salad on top of the eggplants.
Source: Verdens bedste kur (2012) Bitz & Astrup, Politikens forlag
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 169 | ||
Calories from Fat: 39 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 65mg | 20 % | |
Sodium 92.9mg | 3 % | |
Potassium 819.1mg | 22 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 5.6g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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