Cold Roast Pork with Autumn Salad

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Cold Roast Pork with Autumn Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
4
For the salad
500 grams Roasted pork (approximately 1 pound)
salt
1 teaspoon freshly ground peppers
4 tablespoons vegetable oil
300 grams Spinach (approximately 11 ounces)
3 Pear
50 grams whole Hazelnuts (approximately 2 ounces)
2 tablespoons sugar
For the dressing
150 grams Yogurt (0.1% fat) (approximately 5 ounces)
¼ teaspoon medium hot Mustard
2 tablespoons lemon juice
2 tablespoons olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Spinachsugarolive oilMustardsaltPear

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.