Pork Tenderloin with Arugula Salad

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Pork Tenderloin with Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
439
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein41.27 g(42 %)
Fat29.68 g(26 %)
Carbohydrates2.81 g(2 %)
Sugar added0 g(0 %)
Roughage1.25 g(4 %)
Vitamin A202.85 mg(25,356 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁1.46 mg(146 %)
Vitamin B₂0.65 mg(59 %)
Niacin18.21 mg(152 %)
Vitamin B₆1.16 mg(83 %)
Folate72.94 μg(24 %)
Pantothenic acid1.85 mg(31 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.86 μg(29 %)
Vitamin C11.25 mg(12 %)
Potassium911 mg(23 %)
Calcium130.64 mg(13 %)
Magnesium79.42 mg(26 %)
Iron2.84 mg(19 %)
Zinc3.99 mg(50 %)
Saturated fatty acids6.48 g
Cholesterol117.13 mg
Author of this recipe:

Ingredients

for
4
For the pork and salad
600 grams
1 tablespoon
Salt (and pepper)
300 grams
1 tablespoon
For the vinaigrette
2 tablespoons
5 tablespoons
1 teaspoon
freshly ground Pepper

Preparation steps

1.

For the pork and salad, rinse arugula, cut off thick stalks and shake dry.

2.

Rinse pork, pat dry and cut into 1.5 cm thick slices. Season with salt and pepper and coat with oil. Grill on the preheated grill on both sides for 2-3 minutes.

3.

For the vinaigrette, stir all ingredients together and mix with the arugula. Spread on plates and top with the pork medallions.