This is a pretty simple and quick meal.
Put some water on to boil; in the meantime, peel and chop carrots and yam(s). Make sure not to overcook the yams and carrots, or they'll end up mashed.
Next, put enough olive oil and peanut oil (about half-and-half) in a skillet to generously coat the bottom of the pan, set to medium-high heat. Lay boneless pork loin in the pan. Sprinkle sea salt, crushed black pepper, and chopped or crushed almonds on top. Flip the pork half-way through cooking (i.e. after approximately 4-6 minutes), and sprinkle more sea salt, black pepper, and chopped/crushed almonds on top. Chop up the shallots according to your preference. When the pork is 3/4 of the way through cooking, add shallots. Recommended temperature for pork is 160 degrees Fahrenheit, and total cooking time is 8-12 minutes.
Back to the yams and carrots: Mix them together gently with 2 Tbsp butter, 2 Tbsp honey, and cinnamon and brown sugar to taste.
I also like to serve this with white rice on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (518g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 1546 | ||
Calories from Fat: 884 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 98.3g | 131 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 52.6g | ||
Polyunsanturated Fat 18g | ||
Cholesterol 104.2mg | 32 % | |
Sodium 1397.4mg | 48 % | |
Potassium 1319.9mg | 35 % | |
Total Carbohydrate 129.7g | 38 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 117.9g | ||
Protein 40.3g | 58 % | |
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: 1546
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.