mexican

Spiced Pumpkin Seed Encrusted Pork Cutlet with Citrus Jicama Slaw

Name: Spiced Pumpkin Seed Encrusted Pork Cutlet with Citrus Jicama Slaw
Yield: 1 serving
Cuisine: mexican
Ingredients: 190 g pork loin cutlet; 35 g pumpkin seeds (pepitas), finely chopped; 10 g vegetable oil; 170 g jicama, julienned; 70 g green cabbage, shredded; 60 g carrot, grated; 40 g orange juice; 15 g lime juice; 1 g kosher salt; 0.5 g black pepper

This dish pairs pork loin cutlet with pumpkin seeds, finely chopped, jicama, julienned and green cabbage, shredded. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High protein High satiety Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

27 g Carbohydrates

37 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g pork loin cutlet 460 kcal
35g pumpkin seeds (pepitas), finely chopped 9 kcal
10g vegetable oil 88 kcal
170g jicama, julienned 43 kcal
70g green cabbage, shredded 18 kcal
60g carrot, grated 25 kcal
40g orange juice 19 kcal
15g lime juice 5 kcal
0.5 tsp (1g) kosher salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

pork loin cutletpumpkin seeds (pepitas)kosher saltblack pepper
Season pork with salt and pepper. Press pumpkin seeds onto both sides to coat.
pork loin cutletvegetable oil
Heat oil in a skillet over medium. Cook pork 4-5 minutes per side until browned and cooked through; rest 3 minutes.
pork loin cutletjicamagreen cabbagecarrotorange juicelime juicekosher salt
While pork cooks, toss jicama, carrot, and cabbage with orange juice, lime juice, and a pinch of salt.
pork loin cutlet
Slice pork and serve alongside the citrus slaw.
pork loin cutlet
Spoon any skillet juices over the pork just before eating.