Salad with Pork and Coconut Dressing

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Salad with Pork and Coconut Dressing
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
466
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie466 cal.(22 %)
Protein35 g(36 %)
Fat15 g(13 %)
Carbohydrates46 g(31 %)
Sugar added8 g(32 %)
Roughage3.2 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K77.4 μg(129 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.6 mg(130 %)
Vitamin B₆0.9 mg(64 %)
Folate134 μg(45 %)
Pantothenic acid2.3 mg(38 %)
Biotin34 μg(76 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C28 mg(29 %)
Potassium787 mg(20 %)
Calcium60 mg(6 %)
Magnesium68 mg(23 %)
Iron3.9 mg(26 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids11.6 g
Uric acid384 mg
Cholesterol83 mg
Complete sugar46 g

Ingredients

for
4
Ingredients
600 grams flattened Pork loin (with rind)
salt
freshly ground peppers
1 Tbsp Coconut oil
2 Tbsps honey
1 organic Orange (Juiced and zested)
½ tsp ginger (ground)
150 grams Frisée
2 sprigs mint
150 milliliters Coconut milk
2 Tbsps Lime juice
1 tsp brown sugar
150 grams Glass noodles
How healthy are the main ingredients?
Coconut milkhoneysugarmintgingersalt

Preparation steps

1.
Preheat the oven to 180 ° C convection.
2.

Rinse meat and pat dry. Season with salt and pepper. Heat coconut oil in a pan and sear meat on all sides. Remove from the pan and place in a roasting dish (rind side up). Whisk honey with orange juice, zest, ginger, salt and pepper and coat meat with the mixture. Roast in preheated oven at 180°C (approximately 350°F) for about 1 hour. Add water to the pan as needed and baste meat with cooking juices often.  

3.

Rinse frisée and mint, shake dry, pluck off mint leaves and tear frisee into smaller pieces, if desired.  

4.

Whisk coconut milk with lime juice and sugar, season with salt.

5.

Cook cellophane noodles according to package instructions in boiling salted water and drain well.

6.

Remove meat from the oven, quarter lengthwise and cut into thin slices.

7.

Combine all prepared salad ingredients on plates, top with meat and drizzle with coconut sauce. Serve. 

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