Pork loin with chestnuts and turnip greens rice
Suitable for: Dialysis
Allergens: Nuts
Number of servings: 6
Ingredients
180 g small chestnuts (shelled)
600 g pork loin
2 cloves garlic (10 g)
1 medium onion (212 g)
100 mL white wine
120 g raw turnip greens
6 tablespoons olive oil (60 g)
Cumin to taste
Rosemary to taste
Thyme to taste
1 bay leaf
180 g raw white rice
Preparation
- In a Pyrex dish, make a marinade with the olive oil, white wine, chopped garlic cloves, cumin, rosemary, thyme, and bay leaf. Add the pork loin, coat well, and marinate overnight.
- Clean the turnip greens, place them in a bowl with plenty of water and change the water after 2 hours. Set aside.
- Add the coarsely chopped onion to the Pyrex dish and coat the tenderloin and onion in the sauce again.
- Cook the peeled chestnuts.
- Place the Pyrex dish in an oven preheated to 220ºC for 30 minutes. Turn the meat over. Leave in the oven for another 30 minutes.
- Cook the turnip greens in two batches of water. The first batch of cooking water should always be discarded after 10 minutes. Then cook the rice and add the turnip greens.
- Remove the tenderloin from the oven, add the cooked chestnuts, and serve with the turnip green rice.
Nutritional information per serving:
- • Energy: 406 kcal
• Protein: 35 g
• Carbohydrates: 37 g
• Sugars: 4 g
• Fat: 15 g
• Sodium: 67 mg
• Potassium: 703 mg
• Phosphorus: 289 mg - Recommended serving size:
• 2 slices of tenderloin (100 g)
• 2 small chestnuts (30g)
• 4 tablespoons of rice with sprouts
