Salad with Pork Medallions
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
4537
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,537 cal. | (216 %) | ||
| Protein | 889 g | (907 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 165 μg | (275 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.3 mg | (845 %) | ||
| Niacin | 376.1 mg | (3,134 %) | ||
| Vitamin B₆ | 20.2 mg | (1,443 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 28.6 mg | (477 %) | ||
| Biotin | 205.3 μg | (456 %) | ||
| Vitamin B₁₂ | 80.4 μg | (2,680 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 14,425 mg | (361 %) | ||
| Calcium | 464 mg | (46 %) | ||
| Magnesium | 1,048 mg | (349 %) | ||
| Iron | 45.2 mg | (301 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 81.8 mg | (1,023 %) | ||
| Saturated fatty acids | 36.3 g | |||
| Uric acid | 6,034 mg | |||
| Cholesterol | 2,217 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Arugula
- 6 Figs
- 8 Pork loin (each about 80 grams)
- salt
- freshly ground peppers
- ground paprika (sweet)
- 2 Tbsps Canola oil
- 1 garlic clove
- 4 Tbsps dark balsamic vinegar
- 2 Tbsps olive oil
- 1 tsp honey
- salt
- freshly ground peppers
- 80 grams Parmesan
Preparation steps
1.
Rinse arugula and remove hard stalks, spin dry. Halve figs and arrange both in four salad bowls.
2.
Rinse pork medallions and pat dry. Season with salt, pepper and paprika. Heat oil in a pan and cook medallions for about 2-3 minutes per side or until golden brown on both sides. Remove from the pan and let rest in the pan for 2-3 minutes more.
3.
Peel garlic and squeeze though a garlic press. Whisk with oil, vinegar and honey, season with salt and pepper.
4.
Top salad with pork medallions and drizzle with the dressing. Garnsih with freshly shaved Parmesan and serve.
