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Recipe by Emporion
Pork loin with citrus is a typical dish of Tuscan cuisine. It is a pork roast flavored with citrus aromas and crispy pancetta. Slow, gentle cooking makes the meat tender and succulent. This dish is perfect for a Sunday family lunch or special occasions.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: In a baking dish, arrange the orange slices, the loin slices, and lay the slices of pancetta cut medium-fine.
Step 2 of 4: Season with oil, salt, and pepper. Put in the oven.
Step 3 of 4: During cooking, add grapefruit, orange, and lemon juice so the loin does not dry out.
Step 4 of 4: When cooked, serve garnished with rosemary to taste.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving314 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,448 kJ585 kcal | 781 kJ187 kcal |
| Fat | 51.54 g | 16.44 g |
| of which saturated fatty acids | 17.78 g | 5.67 g |
| Carbohydrates | 10.88 g | 3.47 g |
| of which sugars | 10.88 g | 3.47 g |
| Fibre | 3.42 g | 1.09 g |
| Protein | 18.34 g | 5.85 g |
| Salt | 0.09 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
