avec salade de chou à l’ananas
Ingrédients : Filet de porc • Mélange pour salade de chou (chou rouge, chou vert, carotte) • Oignon rouge • Ananas en morceaux (morceaux d'ananas, sucres (jus d'ananas, concentré de jus d'ananas clarifié), eau, acide ascorbique, acide citrique) • Boulgour (blé) (semoule de blé dur) • Sauce jerk (eau, piments jalapeno verts, vinaigre blanc, ail, épices, sel, huile de soya, jus de citron, amidon de maïs modifié, gomme xanthane, colorant naturel, acide citrique, sorbate de potassium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Cassonade • Coriandre • Mélange d'épices des caraïbes (épices et herbes, sucres (sucre, cassonade, maltodextrine), sel, poudre d'oignon, poudre d'ail, huile de canola, dioxyde de silicium, acide citrique, oléorésine de paprika).
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Tags
Filet de porc
340 g
Mélange d'épices des Caraïbes
6 g
Sauce jerk
2 tbsp
Cassonade
1 tbsp
Salade de chou
170 g
Coriandre
7 g
Mayonnaise
2 tbsp
Oignon rouge
0.5 unit(s)
Coupe d'ananas en cubes
1 unit(s)
Boulgour
0.5 cup
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- In a small bowl, combine jerk sauce and brown sugar.
- To a large bowl, add 1 tsp (2 tsp) jerk-brown sugar mixture. Set aside.
- Pat pork dry with paper towels. Season with salt, pepper and Caribbean Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add pork. Sear for 4-6 min, turning to cook all sides.
- Transfer pork to a parchment-lined baking sheet. Spread remaining jerk-brown sugar mixture all over pork, then roast in the middle of the oven for 14-16 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 2-3 min, until onions begin to soften.
- Add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur, then cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, strain pineapple, then roughly chop.
- Roughly chop cilantro.
- To the large bowl with reserved jerk-brown sugar mixture, add mayo and pineapple. Stir to combine.
- Add coleslaw cabbage mix, then toss to combine. Season with salt and pepper.
- Slice pork.
- Fluff bulgur with a fork, then stir in half the cilantro.
- Divide bulgur, pork and slaw between plates.
- Drizzle any resting liquid from the baking sheet over pork.
- Sprinkle remaining cilantro over slaw.
620
kcal
Calories
21
g
Fat
3
g
Saturated Fat
64
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
46
g
Protein
105
mg
Cholesterol
910
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
avec sauce au yogourt et pico de gallo frais
