Pineapple Pork Rolls with Arugula Salad
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
959
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 959 cal. | (46 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 111.2 μg | (185 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 40.9 mg | (341 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 2,049 mg | (51 %) | ||
| Calcium | 521 mg | (52 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 665 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 8 slices Pork loin (each around 80 grams) (approximately 3 ounces)
- salt
- freshly ground peppers
- 120 grams Emmentaler cheese (sliced)
- 1 Pineapple
- 2 Tbsps Pastry flour
- 80 grams clarified butter
- 150 grams Arugula
- 2 Tbsps grapeseed oil
- 4 Tbsps balsamic vinegar
- 1 Tbsp honey
- Chili thread (for garnish)
Preparation steps
1.
Rinse the meat, pat dry and flatten slightly with a meat mallet. Season with salt and pepper. Arrange the cheese over the meat. Peel the pineapple, quarter, core and dice. Sprinkle over the cheese and then roll up and secure with toothpicks. Coat with flour, shake off excess flour and then sear in the butter in a frying pan until golden brown, around 5-6 minutes, basting with butter.
2.
Rinse the arugula and spin dry. Arrange on serving plates with the remaining diced pineapple. Season with salt and pepper. Whisk the oil, vinegar and honey together then drizzle over the salad. Arrange the rolls on the serving plates and garnish with chile.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
