Cold Roast Pork with Autumn Salad
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 296.1 μg | (494 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 500 grams Roasted pork (approximately 1 pound)
- salt
- 1 tsp freshly ground peppers
- 4 Tbsps vegetable oil
- 300 grams Spinach (approximately 11 ounces)
- 3 Pear
- 50 grams whole Hazelnuts (approximately 2 ounces)
- 2 Tbsps sugar
- For the dressing
- 150 grams Yogurt (0.1% fat) (approximately 5 ounces)
- ¼ tsp medium hot Mustard
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
For the meat: Preheat oven to 175°C (approximately 350°F). Rinse meat, pat dry, rub with salt and pepper. Heat oil in a Dutch oven and brown the meat on all sides. Place in preheated oven and cook for about 45 minutes.
2.
For the salad: Rinse spinach. Rinse pears, core and cut into slices. Coarsely chop hazelnuts. Heat sugar in a pan, add nuts and caramelize while stirring. For dressing, mix yogurt, mustard, lemon juice and oil and season with salt and pepper.
3.
Cut pork into slices. To serve, place pork slices, spinach and pear slices on plates. Drizzle with the dressing and serve sprinkled with hazelnuts.
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