Arugula Salad with Pork Medallions and Orange Dressing
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 255.7 μg | (426 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Arugula
- 1 Orange
- 20 Cape gooseberries
- 7 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 300 grams Pork tenderloin
- 1 Tbsp Corn oil
Preparation steps
1.
Rinse arugula, spin dry and remove the tough stems. Divide between two plates. Carefully peel orange with a sharp knife, removing the white skin. Cut out orange segments from the separating membranes and collect juice. Squeeze out the juice from the orange membranes. Remove the husks from the cape gooseberries. Slice gooseberries into quarters and sprinkle over the arugula with the orange segments.
2.
Whisk balsamic vinegar and 2 tablespoons of orange juice with olive oil and season with salt and pepper. Drizzle over the salad.
3.
Slice pork into 4 medallions. Season with salt and pepper. Heat oil in a pan and fry meat on each side for 2-3 minutes. Arrange on the salad and serve.
