Pork Carpaccio with Capers
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams smoked Pork tenderloin
- 1 shallot
- 2 Tbsps Caper
- freshly ground peppers
- ½ lemon (juiced)
- 1 tsp Mustard
- 1 Tbsp freshly grated Horseradish
- 2 Tbsps olive oil
- 1 Tbsp white balsamic vinegar
- finely chopped parsley
Preparation steps
1.
Cut the pork on a meat slicer into thin strips and arrange on 4 plates. Mix olive oil with the lemon juice and the mustard.
2.
Cut the shallot into thin rings and distribute along with capers, horseradish and some finely chopped parsley on the pork. Drizzle with the mustard-lemon oil. Garnish with freshly ground pepper and serve.
