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Pork loin with juniper is a tasty dish typical of Italian cuisine. The pork is marinated with a mixture of juniper, bay leaf, olive oil, pepper and salt, then slowly cooked together with leeks and light beer. The result is a tender and succulent pork loin with a delicate juniper aroma. This dish is perfect to serve as a first course in an autumn menu.
Step 1 of 4: Salt and pepper the pork loin
Step 2 of 4: Spread on top 1 tablespoon of crushed juniper berries and brown it on all sides in the oil
Step 3 of 4: Add the bay leaf, the sliced leeks and the beer and cook for about 1 hour and a half, turning the meat from time to time
Step 4 of 4: Serve the pork loin sliced and covered with the blended cooking juices after removing the bay leaf
Recipe by
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.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked · Allergens detected: Gluten
| Average values | Per serving300 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,192 kJ285 kcal | 397 kJ95 kcal |
| Fat | 11.05 g | 3.68 g |
| of which saturated fatty acids | 3.84 g | 1.28 g |
| Carbohydrates | 0.12 g | 0.04 g |
| of which sugars | 0.12 g | 0.04 g |
| Fibre | 0.06 g | 0.02 g |
| Protein | 37.14 g | 12.37 g |
| Salt | 0.12 g | 0.04 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. If you notice anything unusual, write to us at info@emporion.it.
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