avec sauce moutarde au miel et câpres et fromage de chèvre
« Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion Ingrédients : Filet de porc • Nectarines • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Échalote • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Vinaigre de vin rouge • Fromage de chèvre (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) (lait) • Amandes • Miel • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde).
Allergens
Utensils
Tags
Filet de porc
340 g
Mélange printanier
113 g
Fruit à noyau
1 unit(s)
Fromage de chèvre, émietté
0.25 cup
Amandes, tranchées
28 g
Câpres
30 g
Miel
1 unit(s)
Moutarde à l’ancienne
1 tbsp
Vinaigre de vin rouge
2 tbsp
Échalote
1 unit(s)
Huile
1.5 tbsp
Sucre
1 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat pork dry with paper towels, then season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 6-8 min, turning occasionally, until golden.
- To a parchment-lined baking sheet, transfer pork.
- Carefully wipe out pan.
- Roast pork in the top of the oven for 14-20 min, until cooked through.**
- While pork roasts, peel, then cut shallot into 1/8-inch slices.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
Remove from heat. To a large bowl, transfer shallots, including pickling liquid. - Place in the fridge to cool.
- Reheat the same pan from step 1 over medium.
- When hot, to the dry pan, add almonds. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Drain, then pat capers dry with paper towels. Roughly chop.
- To a small bowl, add honey, capers, mustard and 1 tbsp (2 tbsp) pickling liquid. Season with pepper. Stir to combine.
- When pork is cooked, transfer to a cutting board and loosely cover with foil. Rest pork for 2-3 min before slicing.
- To the bowl with the pickled shallots, add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. Add spring mix, stone fruit and almonds. Toss to coat.
- Thinly slice pork.
- Divide salad and pork between plates.
- Drizzle honey-mustard caper sauce over pork.
- Sprinkle goat cheese over salad.
500
kcal
Calories
23
g
Fat
5
g
Saturated Fat
26
g
Carbohydrate
16
g
Sugar
5
g
Dietary Fiber
46
g
Protein
105
mg
Cholesterol
700
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
100
mg
Calcium
4
mg
Iron
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