Mach Salad with Citrus and Pork
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams lamb's lettuce
- 2 Oranges
- 2 Blood orange
- 500 grams Pork tenderloin
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps dark balsamic vinegar
- 5 Tbsps olive oil
- sugar (to taste)
Preparation steps
1.
Rinse the mache and spin dry. With a paring knife, following the curve of the fruit, remove the zest and white pith of the oranges and blood oranges. Working over a bowl to catch the juice, cut in between the membranes to release the fruit. Juice the membranes. Rinse the meat, pat dry, trim and cut into narrow strips.
2.
In a pan heat the oil and saute the pork until golden brown all over. Season with salt and pepper. In a bowl, mix together the vinegar, 1 tablespoon of the citrus juice and the oil and season with salt, pepper and a pinch of sugar.
3.
In a bowl, combine the mache with the pork and the orange fillets and toss to combine. Arrange on plates and serve drizzled with the dressing.
