Pork with Cucumber and Ginger Salad
Pork with Cucumber and Ginger Salad - A tasty light summer dish with subtle Asian flavors.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 56 mg |
Ingredients
- Ingredients
- 400 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps olive oil
- 1 Cucumber
- 2 Tbsps pickled ginger
- 1 pinch sugar
- Limes
- 4 stalks Dill
- 200 milliliters Buttermilk
- 1 tsp Dijon mustard
- 1 tsp Red pepper flakes
Preparation steps
Rinse and pat dry meat, season with salt and pepper. Heat 1 tablespoon of oil in an ovenproof pan and sear meat on high heat. Bake in preheated oven at 100°C (fan not recommended; gas: smallest stage) (approximately 200°F) for about 40-45 minutes.
Rinse cucumber and cut into thin slices. Drain ginger, cut into narrow strips, collecting all resulting juices.
Season cucumber with salt, pepper and 1 pinch of sugar. Rinse halve of lime in hot water, grate zest and squeeze juice. Rinse dill, shake dry and pluck off leaves.
Combine buttermilk with mustard and lime juice. Season with salt and pepper and whisk with an immersion blender until frothy.
Combine cucumber slices with ginger, dill, remaining oil and 2 tablespoons of collected ginger juice. Arrange salad on 4 plates and drizzle with buttermilk foam.
Remove meat from oven and let rest briefly. Cut into slices and arrange on top of salad. Ground chile flakes in a mortar, mix with lime peel and sprinkle over meat. Serve.
