Grilled Pork with Pasta Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
2547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,547 cal. | (121 %) | ||
| Protein | 453 g | (462 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 18.6 mg | (1,860 %) | ||
| Vitamin B₂ | 4.7 mg | (427 %) | ||
| Niacin | 192 mg | (1,600 %) | ||
| Vitamin B₆ | 10.2 mg | (729 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 14.8 mg | (247 %) | ||
| Biotin | 101.2 μg | (225 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 7,331 mg | (183 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 612 mg | (204 %) | ||
| Iron | 25.4 mg | (169 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 42.7 mg | (534 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 3,078 mg | |||
| Cholesterol | 1,100 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork loin (200 grams or approximately 5 ounces)
- For the marinade
- 3 Tbsps sunflower oil
- 1 Tbsp Mustard
- 1 Tbsp Barbecue seasoning
- peppers
- For the salad
- 350 grams Whole Wheat Spaghetti
- salt
- 1 handful soybean sprout
- 1 sprig Tarragon
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- peppers
Preparation steps
1.
Heat a charcoal grill.
2.
Rinse the pork chops and pat dry. Mix the sunflower oil with the mustard and BBQ seasoning in a bowl. Add a little pepper and marinate the pork.
3.
Meanwhile, cook the spaghetti in boiling, salted water until al dente. Rinse the bean sprouts and shake dry. Rinse the tarragon and pluck the leaves from the stems. Drain the spaghetti drain, toss with the bean sprouts, tarragon leaves, vinegar and oil, then season with pepper.
4.
Remove the pork from the marinade and grill for about 6 minutes. Serve immediately on plates with the pasta salad.
