Salad with Pork Medallions

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Salad with Pork Medallions
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
566
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie566 kcal(27 %)
Protein61.19 g(62 %)
Fat25.68 g(22 %)
Carbohydrates21.72 g(14 %)
Sugar added1.44 g(6 %)
Roughage3.19 g(11 %)
Vitamin A206.11 mg(25,764 %)
Vitamin D1.01 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin B₁1.47 mg(147 %)
Vitamin B₂0.74 mg(67 %)
Niacin29.02 mg(242 %)
Vitamin B₆1.54 mg(110 %)
Folate66.58 μg(22 %)
Pantothenic acid2.25 mg(38 %)
Vitamin B₁₂1.35 μg(45 %)
Vitamin C11.12 mg(12 %)
Potassium1,247.72 mg(31 %)
Calcium389.24 mg(39 %)
Magnesium105.23 mg(35 %)
Iron2.76 mg(18 %)
Zinc4.88 mg(61 %)
Saturated fatty acids6.88 g
Cholesterol156.48 mg

Ingredients

for
4
Ingredients
250 grams Arugula
6 Figs
8 Pork loin (each about 80 grams)
salt
freshly ground peppers
ground paprika (sweet)
2 tablespoons Canola oil
1 garlic
4 tablespoons dark balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
salt
freshly ground peppers
80 grams Parmesan
How healthy are the main ingredients?
ArugulaParmesanolive oilhoneyFigssalt

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.