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768 kcal
30 min.
Pork loins with with sundried tomato and spinach

Recipe for Pork loins with with sundried tomato and spinach

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x portion

NaN g

768 kcal

x g

3 kcal

767.6
Calories
32.9g
Prot.
68.7g
Fat
4.3g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Pork loin steaks lean and fat125 g
  • Mascarpone3× tablespoon (72 g)
  • Spinach1.5× handful (37.5 g)
  • Tomatoes, sun dried4× piece (28 g)
  • Onion2× slice (20 g)
  • Parsley, fresh1× teaspoon (3 g)
  • Garlic0.5× clove (2.5 g)
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How to make Pork loins with with sundried tomato and spinach

  1. 1. Wash the pork loins and remove the membranes. Cut into 1 cm thick slices

  2. 2. Drain the sundried tomatoes. Fry the pork loins in the oil drained from the tomatoes (until brown on both sides), then transfer the meat to a separate plate

  3. 3. Fry the chopped onion in the same pan until brown. Then add the diced dried tomatoes and chopped garlic clove

  4. 4. After a few minutes, add the mascarpone and around 100 ml of water. Mix thoroughly until the ingredients are completely combined

  5. 5. 5. Transfer the pork loins to the sauce and boil for a few minutes. Wash and chop the spinach and parsley. Add to the sauce for 1-2 minutes

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