Pork steak with garlic and thyme, vegetable garnish
Weight of one portion
190 g
Weight of one portion (g) +-10 %Allergens
12
Materials
| Lemon juice | 6 g |
| Garlic | 1 g |
| Salad of the Day | 100 g |
| Ground black pepper | 0,1 g |
| Salt | 2 g |
| Oil | 10 g |
| Pork roast | 150 g |
| Thyme | 0,2 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1558 kJ | 25,28 g | 2,62 g | 33,62 g |
Description
Trim the boneless pork roast, cut it into portions, and lightly pound the meat. Season the meat with salt and pepper. Peel and chop or press the fresh garlic. Mix it with oil, lemon juice, fresh thyme, salt, and ground black pepper. Brush the prepared steaks with the marinade and let them rest in the refrigerator so the meat absorbs the flavors of the garlic and thyme. Sear the steaks in hot oil on both sides until golden brown. Then, cook them further as needed in a convection oven or conventional oven until they are thoroughly cooked through yet remain juicy. After cooking, let the meat rest briefly. Serve the pork steak with garlic and thyme alongside a salad from the daily menu.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof