Fennel-orange Salad with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 17.73 g | (18 %) | ||
| Fat | 23.39 g | (20 %) | ||
| Carbohydrates | 19.6 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.39 g | (11 %) |
| Vitamin A | 71.69 mg | (8,961 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.02 mg | (9 %) | ||
| Vitamin B₁ | 0.66 mg | (66 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 8.15 mg | (68 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 36.34 μg | (12 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 2.53 μg | (6 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 42.35 mg | (45 %) | ||
| Potassium | 627.57 mg | (16 %) | ||
| Calcium | 62.41 mg | (6 %) | ||
| Magnesium | 34.82 mg | (12 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Zinc | 1.68 mg | (21 %) | ||
| Saturated fatty acids | 3.62 g | |||
| Cholesterol | 45.62 mg |
Ingredients
- For the salad
- 250 grams Pork tenderloin
- 2 organic Oranges
- 1 Fennel bulb
- 1 Tbsp vegetable oil
- salt
- peppers
- For the dressing
- 2 Tbsps Orange marmalade
- 2 Tbsps Raspberry vinegar
- 5 Tbsps olive oil
- salt
- cayenne pepper
Preparation steps
For the salad, rinse fennel, trim, cut of green tops and set greens aside. Halve fennel bulb and cut into thin strips. Rinse meat, pat dry, season with salt and pepper and sear on all sides in a pan in oil for 3 minutes.
Reduce heat and cook for 6 minutes over low heat. Remove from pan and wrap in aluminum foil.
Peel orange, removing all of the white pith. Cut out segments between separating membranes, collecting the juice. Add collected juice to pan drippings.
For the dressing, strain marmalade through a sieve and mix with vinegar and salt and cayenne pepper to taste. Whisk in olive oil and mix dressing with the warm pan drippings.
Cut the meat into slices and arrange with fennel and orange segments on plates. Drizzle with dressing and sprinkle with chopped fennel leaves before serving.
