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🍽️ Sweet and Sour Pork Loin with White Bean Caponata

484 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 2 pcs
• cherry tomatoes 500 g
• zucchini 2 pcs
• olive oil 1 tbsp
• light balsamic vinegar 2 tbsp
• honey 4 tbsp
• salt pinch
• black ground pepper pinch
• capers 8 tbsp
• canned white beans 850 g
• pork loin cutlet from the top round 600 g
• oil 2 tbsp
• water 200 ml

Instructions

1. 1. Preheat the oven to 220 °C (top/bottom heat). Wash the bell peppers, halve them, remove the stems and seeds, and cut them into thin strips. Wash the tomatoes and halve them. Wash the zucchini, trim the ends, and dice it.
2. 2. In a baking dish, mix the bell peppers, tomatoes, and zucchini with 1 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp honey, as well as salt and pepper. Then bake the vegetables in the upper part of the oven for about 15 minutes.
3. 3. Drain the capers and white beans in a sieve. Wash the meat, pat it dry, and cut it into strips of about 0.5 cm.
4. 4. Heat 1 tbsp oil in a pan over high heat. Season the meat with salt and fry it in the hot oil all around for about 4 minutes until golden brown. Turn off the stove, mix 2 tbsp honey with the meat in the pan, and let the pork loin rest covered until serving.
5. 5. Heat 1 tbsp oil in a pot over medium heat and fry the capers and beans for approx. 1 minute. Take the vegetables out of the oven and add them together with the cooking liquid to the capers and beans.
6. 6. Deglaze the vegetables with about 200 ml water and let them simmer for approx. 3 minutes. Season with salt and pepper and serve it on plates together with the sweet and sour pork loin. Serve it.

Nutrition per serving

• kcal: 484
• Protein: 33 g · Fett/Fat: 21 g · Carbs: 38 g