Spanish Pork

1. Preheat oven to 180°C.

2. To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.

3. Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.

4. Place pan in oven for 5 minutes until pork is cooked through.

5. Rest pork for 5 minutes.

6. Drizzle with the sauce and serve.

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Nutrient	Quantity
Total fats	22.0887 g
Protein	69.6031 g
Carbohydrates	0.5839 g
Energy	493.433 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2299 g
Water	314.7547 g
Calcium, Ca	423.63 mg
Lutein + zeaxanthin	130.55 g
Fiber, total dietary	0.3872 g
Fatty acids, total saturated 22:0	0.0261 g
Carotene, beta	69.788 g
Niacin	3.9341 mg
Vitamin A, RAE	110.887 g
Riboflavin	0.5408 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total saturated 20:1	0.0638 g
Sodium, Na	441.6255 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3069 g
Total lipid (fat)	22.0887 g
Manganese, Mn	0.0067 mg
Fatty acids, total saturated 16:0	2.616 g
Choline, total	228.1373 mg
Sugars, total	0.0815 g
Fatty acids, total saturated 18:0	0.5212 g
Fatty acids, total saturated 20:4 undifferentiated	0.1822 g
Vitamin B-6	0.4283 mg
Selenium, Se	58.9347 g
Ash	4.9597 g
Fatty acids, total saturated 18:1 undifferentiated	14.6929 g
Pantothenic acid	0.0097 mg
Copper, Cu	0.9151 mg
Betaine	0.0202 mg
Thiamin	0.4243 mg
Retinol	105 g
Iron, Fe	5.2144 mg
Carbohydrate, by difference	0.5839 g
Phosphorus, P	632.89 mg
Folate, total	54.898 g
Tocopherol, gamma	0.1681 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0805 g
Fatty acids, total saturated 22:1 undifferentiated	0.002 g
Cholesterol	175 mg
Fatty acids, total saturated 18:2 undifferentiated	2.1025 g
Carotene, alpha	0.35 g
Fatty acids, total saturated 14:0	0.0071 g
Zinc, Zn	3.5363 mg
Fatty acids, total polyunsaturated	2.7533 g
Fatty acids, total polyunsaturated 17:1	0.0253 g
Vitamin A, IU	467.708 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0421 g
Folate, DFE	54.898 g
Vitamin C, total ascorbic acid	2.8198 mg
Phytosterols	48.8805 mg
Fatty acids, total saturated 20:0	0.0838 g
Vitamin B-12	3.5 g
Vitamin K (phylloquinone)	23.6686 g
Fatty acids, total saturated	3.261 g
Fatty acids, total monounsaturated	15.0912 g
Folate, food	54.898 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Cryptoxanthin, beta	1.4 g
Vitamin E (alpha-tocopherol)	4.802 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1155 g
Magnesium, Mg	74.5505 mg
Potassium, K	822.0825 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1.5 1/2	179.01	0	20.25
Mustard	1 tablespoon	0.945	0.1634	0.0147
Water	2 tablespoons	0	0	0
Pepper	0	0	0	0
Garlic Clove	1	311.5	0	1.75
caper	1 tablespoon	1.978	0.4205	0.074
flat leaf parsley	1 tablespoon	311.5	0	1.75
lemon juice zest	1	311.5	0	1.75
pimento olive	8	311.5	0	1.75
pork fillet	350 g	311.5	0	1.75