Grilled Pork
Grilled Pork - Spicy meat and crunchy salad.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 1 garlic clove
- 1 tsp colorful peppercorns
- 1 tsp salt
- 1 Tbsp sweet ground paprika
- 9 Tbsps olive oil
- 200 grams Beets (uncooked; vacuum packed)
- 2 tart Apple (such as Granny Smith) (about 200 grams)
- 3 Tbsps lemon juice
- 2 handfuls mixed Fresh herbs (or lettuce)(such as arugula, watercress)
- 1 Tbsp Macadamia Nuts (15 grams)
- peppers
Preparation steps
Rinse the pork with cold water, pat dry and cut into 8 slices.
Peel the garlic and finely chop. Crush the peppercorns in a mortar and mix with salt, garlic, paprika and 5 tablespoons of olive oil. Spread on both sides of the pork. Let stand 20 minutes, then cook on the hot grill about 8 minutes, turning occasionally.
Meanwhile, cut the beet into 4 cm (approximately 1 1/2 inch) long sticks. Peel the apples, trim, cut into sticks and mix immediately with 1 tablespoon lemon juice.
Rinse and spin-dry the lettuce. Toast the nuts in a dry pan until fragrant, remove and coarsely chop.
Mix the remaining lemon juice with remaining oil and season with salt and pepper. Mix the beets with the apples, lettuce and nuts, arrange on 4 plates with the meat and sprinkle with the vinaigrette.
