Pork Tenderloin with Arugula Salad
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 194.8 μg | (325 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pork and salad
- 600 grams Pork tenderloin
- 1 Tbsp vegetable oil
- salt (and pepper)
- 300 grams Arugula
- 1 Tbsp butter
- For the vinaigrette
- 2 Tbsps Red wine vinegar
- 5 Tbsps olive oil
- 1 tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
For the pork and salad, rinse arugula, cut off thick stalks and shake dry.
2.
Rinse pork, pat dry and cut into 1.5 cm thick slices. Season with salt and pepper and coat with oil. Grill on the preheated grill on both sides for 2-3 minutes.
3.
For the vinaigrette, stir all ingredients together and mix with the arugula. Spread on plates and top with the pork medallions.
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