Grilled Pork with Mixed Salad
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 36 min.
Ready in
Calories:
757
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 757 cal. | (36 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 56.7 μg | (95 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pork
- 1 kilogram Pork butt
- 2 Tbsps honey
- 1 lemon (juiced)
- 4 Tbsps olive oil
- 1 tsp ground paprika (sweet)
- Red pepper flakes
- For the salad
- 150 grams mixed Lettuce (such as Frisée, radicchio, lettuce)
- 4 Tbsps white balsamic vinegar
- salt
- 1 pinch sugar
- 6 Tbsps sunflower oil
- For garnishing
- fresh Fresh herbs (such as oregano and thyme)
Preparation steps
1.
For the pork: rinse and pat dry pork, cut into 8 approximately equal thin slices. Combine honey with lemon juice, oil, paprika and red pepper flakes. Coat meat with marinade and refrigerate, covered, for at least 2 hours.
2.
The oven to preheat grill.
3.
For the salad: rinse and dry salad greens, tear into small pieces. Combine balsamic vinegar with oil and season with salt and sugar.
4.
Place steaks into a roasting pan with a wire rack and roast under hot broiler for 2-3 minutes per side, watching carefully.
5.
Toss salad with the dressing and place on plates. Top with grilled pork and sprinkle with fresh herb leaves. Serve.
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