Moroccan spice pork fillet with cabbage & preserved lemon
by Donjeux
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INGREDIENTS
- 480 grams Pork tenderloin
- 3 teaspoons Olive oil
- 1 tablespoon ras-el-hanout
- 1 small Cabbage
- 1 Preserved lemon ; fleash cut away & discarded
- 1 tablespoon Mint leaves ; roughly torn
- 1 tablespoon Flat leaf parsly ; roughly chopped
INSTRUCTIONS
1. Preheat oven to 200C/180C Fan/Gas mark 6. Rub pork with with 1 teaspoon of the oil and the ras-el-hanout.
2. Lay the pork in a baking tray and transfer to the oven. Cook for 20-25 minutes until the pork is cooked through.
3. Remove the pork from the oven and rest for 5 - 10 minutes before slicing.
4. Meanwhile steam the cabbage for 15 minutes until just cooked.
5. Serve the pork slices on a bed of cabbage. Sprinkle with the preserved lemon (chopped), mint and parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (328g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 202 | ||
| Calories from Fat: 48 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.3g | 7 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 78mg | 24 % | |
| Sodium 95.8mg | 3 % | |
| Potassium 820.7mg | 22 % | |
| Total Carbohydrate 13.4g | 4 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 7.5g | ||
| Protein 27.4g | 39 % | |
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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. |
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Calories per serving: 202
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