2 Serves
79 Mins
24 g
15 g
16 g
Thinly slice the pork loin and season it generously with salt and pepper.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
1719 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the olive oil in a frying pan over medium-high heat.
Sear the seasoned pork loin slices in the frying pan until golden brown and cooked through, then remove from heat.
Slice the baguette and lightly toast it in the same frying pan to absorb the pork juices.
Assemble the sandwich by placing the cooked pork loin inside the toasted baguette and serve immediately.
Pork Loin
Olive Oil
Baguette
Vitamin A
0 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
41
g95
g8
g
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FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g