Arugula Salad with Pork Medallions and Orange Dressing

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Arugula Salad with Pork Medallions and Orange Dressing
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
Ingredients
200 grams Arugula
1 Orange
20 Cape gooseberries
7 tablespoons balsamic vinegar
salt
freshly ground peppers
2 tablespoons olive oil
300 grams Pork tenderloin
1 tablespoon Corn oil
How healthy are the main ingredients?
Arugulaolive oilOrangesalt

Preparation steps

1.

Rinse arugula, spin dry and remove the tough stems. Divide between two plates. Carefully peel orange with a sharp knife, removing the white skin. Cut out orange segments from the separating membranes and collect juice. Squeeze out the juice from the orange membranes. Remove the husks from the cape gooseberries. Slice gooseberries into quarters and sprinkle over the arugula with the orange segments.

2.

Whisk balsamic vinegar and 2 tablespoons of orange juice with olive oil and season with salt and pepper. Drizzle over the salad.

3.

Slice pork into 4 medallions. Season with salt and pepper. Heat oil in a pan and fry meat on each side for 2-3 minutes. Arrange on the salad and serve.