Arugula and Tomato Salad with Pork

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Arugula and Tomato Salad with Pork
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
416
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein36 g(37 %)
Fat23 g(20 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage2.8 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.8 mg(40 %)
Vitamin K197.2 μg(329 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.4 mg(120 %)
Vitamin B₆0.8 mg(57 %)
Folate61 μg(20 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C59 mg(62 %)
Potassium914 mg(23 %)
Calcium290 mg(29 %)
Magnesium75 mg(25 %)
Iron2.9 mg(19 %)
Iodine15 μg(8 %)
Zinc3.8 mg(48 %)
Saturated fatty acids7.5 g
Uric acid222 mg
Cholesterol88 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams Pork tenderloin
1 Tbsp vegetable oil
salt
peppers
300 grams Arugula
250 grams Cherry tomatoes
50 grams Parmesan
2 slices white bread
1 Tbsp butter
For the vinaigrette
2 Tbsps Red wine vinegar
4 Tbsps olive oil
½ tsp Mustard
1 pinch sugar
salt
peppers
How healthy are the main ingredients?
Arugulawhite breadParmesanolive oilMustardsugar

Preparation steps

1.

Rinse and clean the arugula, remove the thick stems and shake dry.

2.

Rinse the meat, pat dry, season with salt and pepper.

3.

Rinse, dry and halve the tomatoes.

4.

Slice the meat 1 1/2 cm (approximately 1/2-inch) thick across the grain. Heat the oil in a pan and saute the meat until cooked through, 2-3 minutes per side. 

5.

Cut the bread into small cubes. Heat the butter in a skillet and saute the bread until golden brown on both sides.

6.

For the vinaigrette: In a bowl, whisk together the vinegar, oil, mustard and sugar, season with salt and pepper. Add the arugula and tomatoes and toss to coat.

7.

Arrange the salad on plates, top with the meat and shaved Parmesan and sprinkle with croutons.