Sauteed Pork with Balsamic Vinegar and Kiwi Sauce – a delicious recipe with loin, Green kiwi, Golden kiwi, clove Garlic, greens, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove the fatty part of the pork and season both sides with salt and black pepper.
2
Peel the skin of the kiwis and cut into 12.
3
Cut the garlic clove in half and crush with the flat blade of a knife.
4
Saute the garlic in the olive oil in a frying pan over low heat.
5
Once the garlic has become fragrant, add the pork and heat over a medium heat.
6
Remove the garlic midway when it becomes soft and changes color.
7
Flip the pork over, cover the pan with a lid and continue to fry.
8
Cut the pork into bite-sized pieces and arrange onto a plate.
9
Lightly saute the kiwi in the same frying pan.
10
Add the balsamic vinegar.
11
Once the kiwi is thoroughly coated, place on top of the pork together with the baby greens.
83
kcal
Calories
6
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 slice Pork loin (for sauteing), 1 Green kiwi, 1 Golden kiwi, 1 clove Garlic, and more.
Yes, Sauteed Pork with Balsamic Vinegar and Kiwi Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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