Cold Roast Pork with Autumn Salad

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Cold Roast Pork with Autumn Salad
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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)
Calorie626 cal.(30 %)
Protein28 g(29 %)
Fat46 g(40 %)
Carbohydrates27 g(18 %)
Sugar added10 g(40 %)
Roughage5.5 g(18 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E11.9 mg(99 %)
Vitamin K296.1 μg(494 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.1 mg(101 %)
Vitamin B₆0.8 mg(57 %)
Folate138 μg(46 %)
Pantothenic acid1.2 mg(20 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C46 mg(48 %)
Potassium1,068 mg(27 %)
Calcium175 mg(18 %)
Magnesium112 mg(37 %)
Iron5.5 mg(37 %)
Iodine12 μg(6 %)
Zinc5.5 mg(69 %)
Saturated fatty acids11.5 g
Uric acid248 mg
Cholesterol91 mg
Complete sugar24 g

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
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.

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