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Pork with Pepper Dip and Salad

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Pork with Pepper Dip and Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
467
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein42.14 g(43 %)
Fat31.19 g(27 %)
Carbohydrates9.46 g(6 %)
Sugar added0 g(0 %)
Roughage1.38 g(5 %)
Vitamin A190.06 mg(23,758 %)
Vitamin D0 μg(0 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.91 mg(8 %)
Vitamin B₆0.14 mg(10 %)
Folate37.01 μg(12 %)
Pantothenic acid0.42 mg(7 %)
Biotin0.91 μg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C38.4 mg(40 %)
Potassium287.84 mg(7 %)
Calcium88.23 mg(9 %)
Magnesium23.66 mg(8 %)
Iron1.3 mg(9 %)
Iodine0.69 μg(0 %)
Zinc0.4 mg(5 %)
Saturated fatty acids9.73 g
Cholesterol117.82 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1 teaspoon
21 ounces
pork fillets (cut into 12 pieces)
2 tablespoons
For the dip
1
red pepper (halved, seeds removed and finely chopped)
cup
low-fat cream cheese
2 tablespoons
5 tablespoons
For the salad
2 sticks
Celery (cut into strips lengthways)
4 cups
2 tablespoons
3 tablespoons

Preparation steps

1.
Mix the mustard and the tomato puree and brush the pork with the mixture.
2.
Season with salt, ground black pepper and chilli flakes.
3.
Heat the oil for 5 minutes and fry the pork filets until golden brown.
4.
Meanwhile make the dip, mix the pepper with the cream cheese, vinegar and orange juice and season with salt and ground black pepper.
5.
To make the salad, mix the celery and the arugula.
6.
Pour the olive oil into a jar and add the white balsamic vinegar, 2 tbsp water, salt and ground black pepper. Shake to combine and drizzle over the salad.
7.
Arrange everything in bowls and serve.