Pork Tenderloin with Arugula Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 97.6 μg | (163 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the pork
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- lemon zest (from 1/2 a lemon)
- 400 grams Pork tenderloin
- salt
- peppers
- For the salad
- 2 red paprika
- 2 green paprika
- 150 grams Arugula
- 2 Tbsps Vinegar
- Sambal oelek
- salt
- peppers
- 1 pinch sugar
- 1 garlic clove
- 4 Tbsps vegetable oil
Preparation steps
For the pork: In a bowl, whisk the oil with the soy sauce and lemon zest. Rinse the pork, pat dry and brush with the oil mixture. Wrap in aluminum foil and marinated for 1 hour. Heat a grill pan of nonstick skillet. Add the pork and cook, turning, until golden on all sides and cooked through, about 20 minutes. Season with salt and pepper to taste.
For the salad: Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into thin strips. Rinse the arugula and shake dry. In a bowl, whisk the vinegar with the sambal, and season with salt and pepper to taste, and the sugar. Peel and press the garlic into the vinegar mixture. Whisk in the oil. Add the bell peppers and arugula to the dressing, and toss until thoroughly combined.
Slice the pork. Serve the arugula salad with the sliced pork.
