Arugula salad with oranges and pork
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 496, total fat 20 G., saturated fats 5 G., proteins 33 G., carbohydrates 47 G., fiber 6 G., cholesterol 73 mg, sodium 505 mg, sugar 0 G.
Calories 496, total fat 20 G., saturated fats 5 G., proteins 33 G., carbohydrates 47 G., fiber 6 G., cholesterol 73 mg, sodium 505 mg, sugar 0 G.
This salad is made with crispy-breaded, all-natural pork loin cutlets, which are then fried and diced and tossed with arugula, oranges, and red onions in a dressing of orange juice and olive oil. It's very juicy and filling. Serve as a main course with a grain side dish or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork loin cutlets (about 450 g), fat trimmed
- 5 tablespoons light mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp. honey mustard
- 3/4 cup low-fat croutons (any flavor), crushed
- 3 tbsp. l. grated parmesan
- 1/4 cup flour
- 5 large Navelina oranges
- 1 package (140 g) small arugula (about 8 cups)
- 1 red onion, thinly sliced
- 1 tbsp extra-virgin olive oil
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Recipes with similar ingredients: pork loin, pork, Oranges, arugula, red onion, Parmesan cheese, mustard
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a small baking dish, combine 1/4 cup cold water, 1 teaspoon salt, and a pinch of freshly ground black pepper. Prick the pork chops with a fork and add them to the brine. Let sit, turning once, for 10 minutes.
- Meanwhile, in a shallow bowl, combine the mayonnaise, Worcestershire sauce, and honey mustard. In another shallow bowl, combine the crushed croutons and Parmesan cheese. Place the flour on a plate.
- Remove the pork from the brine and pat dry. Dredge one cutlet at a time in flour, then dip it in the mayonnaise mixture, then roll it in the breadcrumbs, pressing to coat evenly.
- Transfer to a rack set on a baking sheet. Bake until golden brown and cooked through, about 20 minutes.
- Cut the tops and bottoms off three oranges, then trim off the rind and white pith. Slice the oranges into rounds, remove any seeds, and place in a large bowl. Juice the remaining two oranges into the bowl.
- Cut the pork cutlets into 1 cm pieces. Add the pork, arugula, onion, and olive oil to the bowl with the oranges and toss to combine. Season with salt and pepper to taste.
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