colombian

Creole Pork Loin with Tomato Caper Sauce and Rice

This simmered dish pairs pork loin, cutlets with white rice, tomato, diced and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

53 g Carbohydrates

28 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g pork loin, cutlets 334 kcal
53g white rice (dry) 193 kcal
130g tomato, diced 23 kcal
49g yellow onion, diced 20 kcal
12g capers, drained 3 kcal
8g white vinegar 1 kcal
8g olive oil 71 kcal
0.41 tsp (1g) ground cumin 3 kcal
0.2 tsp (0g) black pepper 1 kcal
0.41 tsp (1g) salt 0 kcal

Cooking instructions

white rice (dry)salt
Rinse rice and cook it in a small pot with water and a pinch of salt until tender, 12-15 minutes; keep warm.
pork loinground cuminblack peppersalt
Season pork with salt, pepper, and cumin.
pork loinolive oil
Heat oil in a skillet over medium-high heat. Sear pork 3-4 minutes per side until cooked through; transfer to a plate to rest.
tomatoyellow onion
In the same skillet, add tomato and onion; cook 3 minutes, scraping browned bits.
caperswhite vinegar
Stir in capers and vinegar; simmer 1-2 minutes until slightly thickened.
pork loinwhite rice (dry)tomatocapers
Slice pork and serve over rice with the tomato-caper sauce spooned on top.