Carne de Membrillo

Carne de Membrillo is a traditional Spanish dish featuring tender, marinated pork cooked to perfection and served with a delightful quince paste. This high-protein meal is both savory and slightly sweet, making it a unique and satisfying lunch option.

Ingredients

• Pork tenderloin - 300 grams
• Quince paste - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh rosemary - 1 tablespoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Lemon juice - 1 tablespoon
• Mixed salad greens - 100 grams

Steps

1. In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, black pepper, paprika, and lemon juice to create a marinade.
2. Cut the pork tenderloin into 2 equal portions and add them to the marinade, ensuring they are well coated. Cover and let marinate for 15 minutes.
3. Heat a skillet over medium-high heat and add the marinated pork tenderloin. Sear for about 4-5 minutes on each side until browned and cooked through (internal temperature should reach 70°C).
4. Remove the pork from the skillet and let it rest for 5 minutes before slicing.
5. On a plate, arrange the mixed salad greens, and place the sliced pork over the salad. Serve with quince paste on the side.

Nutrition

• Calories: 420
• Protein: 36 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 600 mg
• Cholesterol: 85 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains healthy fats from olive oil, beneficial for heart health.

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