Fillet of Pork with Vegetable Salad
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 167.6 μg | (279 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Napa cabbage (600 g)
- 3 Tbsps apple cider vinegar
- 1 pinch sugar
- 1 Tbsp Walnut oil
- salt
- peppers
- 600 grams Pork tenderloin (ready to cook parried)
- 1 Tbsp clarified butter
- ½ tsp ground paprika (sharp)
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 2 Apple (Granny Smith)
Preparation steps
1.
Rinse the cabbage and cut into fine strips. Mix with apple cider vinegar, sugar and walnut oil. Season with salt and pepper. Leave aside for about 20 minutes.
2.
Preheat oven to 140°C (approximately 280°F).
3.
Rinse the pork and pat dry. Season with salt and pepper. Fry in a hot pan until golden brown. Place on a baking sheet lined with parchment paper. Add the paprika mixed into the honey and lemon juice. Cook meat in oven for 25-30 minutes.
4.
Peel the apples, cut in half, remove seeds and slice into thin strips. Mix with the cabbage and season again.
5.
Cut the meat into thin slices and serve with the raw vegetable salad.
