| Type | Per person |
|---|---|
| Energy | 293 kcal |
| Fat | 11 gr |
| of which saturated | 2 gr |
| Carbohydrates | 19 gr |
| of which sugars | 18 gr |
| Fibres | 6 gr |
| Protein | 27 gr |
| Salt | 0.67 gr |
Salad with pork tenderloin strips and fennel
Main course
2 persons
10 - 20 min
With seasonal products
360gr vegetables p.p. & 130gr fruit p.p.
Ingredients
2 persons
| 1 tablespoon pine nuts |
| 2 oranges |
| 1 small pork tenderloin |
| about 1 tablespoon honey |
| 1 teaspoon mustard |
| 2 fennel tubers |
| 1 tablespoon liquid margarine |
Preparation
1. Peel the oranges thickly so that the white is also off.
2. Using a sharp knife, cut out the orange segments between the skins. Collect the juice in a bowl.
3. Make a dressing from the orange juice with honey and the mustard.
4. Clean the fennel and cut the tubers into narrow strips.
5. Mix the dressing and orange segments with the fennel.
6. Place covered in a cool place for an hour or more to infuse.
7. Toast the pine nuts in the dry wok or frying pan until golden brown and remove from the wok.
8. Cut the pork tenderloin into thin slices and sprinkle with pepper.
9. Heat the oil in the wok and stir-fry the pork tenderloin slices for 3-4 minutes until cooked and browned.
10. Arrange the meat on the fennel salad and sprinkle with pine nuts.
Menu suggestion: Delicious with oven chips.
Source: Nutrition Centre.
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Nutritional values
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