Cold Roast Pork with Tomato Salad
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the roast
- 800 grams Roasted pork
- 1 Tbsp Mustard
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 500 milliliters Vegetable broth
- ½ Tbsp herbes de Provence (dried)
- 1 bay leaf
Preparation steps
1.
For the roast: spread meat with mustard and season with salt and pepper.
2.
Heat oil in a saucepan and sear meat on all sides.
3.
Add broth, herbs and bay leaf to the pan and simmer, covered, for about 1 1/2 hours on low heat.
4.
Remove meat from the pan and allow to cool.
5.
Cut meat with a sharp knife into thin slices and arrange on four plates.
For the salad: blanch tomatoes in hot water for a few seconds, rinse in cold water, peel and quarter, remove seeds and cut into cubes.
6.
Whisk lemon juice with oil, season with salt and herbs. Toss tomatoes with the dressing and season with pepper. Sprinkle with freshly shaved Parmesan and garnish with mint. Serve with roast.
