Strawberry-Arugula Salad with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 58.1 μg | (97 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 2 whole lemons
- 300 grams Strawberries
- 1 bunch Arugula
- 4 scallions
- olive oil
- 1 Tbsp butter
- salt
- freshly ground white peppers
Preparation steps
Rinse the pork, pat dry, trim and cut into strips. Grate the zest from 1 lemon and squeeze the juice. Whisk the lemon juice with 4 tablespoons olive oil vigorously, season with a little pepper and mix with the grated lemon zest. Pour the marinade over the pork, cover and marinate in the refrigerator at least 30 minutes.
Meanwhile, rinse the strawberries, pat dry and cut into quarters. Rinse arugula, trim and spin dry. Rinse the scallions and cut into 2 cm (approximately 3/4 inch) pieces. Heat 2 tablespoons oil in a pan. Remove the pork from the marinade and drain. Pour into the hot pan and sear until browned. Remove and set aside. Sauté the scallions briefly in the pan drippings and remove. Pour the lemon oil marinade into the pan. Squeeze the juice from the remaining lemon into the mixture and boil vigorously. Remove from heat and stir the cold butter into the sauce. Season with salt and pepper. Place the pork back into the sauce and allow it to infuse slightly. Arrange the arugula and strawberries with scallions on plates, add the pork with the sauce and serve.
