Pork loin with parmesan and fig and arugula salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 446, total fat 19 G., saturated fats 5 G., proteins 38 G., carbohydrates 34 G., fiber 6 G., cholesterol 83 mg, sodium 286 mg, sugar 0 G.
Calories 446, total fat 19 G., saturated fats 5 G., proteins 38 G., carbohydrates 34 G., fiber 6 G., cholesterol 83 mg, sodium 286 mg, sugar 0 G.
A juicy fried pork loin cutlet topped with a spicy cheese crust is served with a light salad of arugula, plump dried figs, fennel, and croutons in a lemon dressing. To ensure tenderness, the pork is pan-fried for a few minutes, then finished in the oven with the topping. The figs for the salad are steamed in the delicious juices left in the pan. The whole dish will take you less than half an hour to prepare. Perfect for a healthy, beautiful, yet hassle-free dinner after a long day of work.
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 (2.5 cm thick; approximately 140 g each)
- 2 tablespoons of vegetable oil
- 1/4 tbsp. grated parmesan
- 0.5 tsp dried oregano
- Grated zest and juice of 1 lemon
- 1 clove of garlic, grated
- 12 dried figs, stems removed and cut into pieces
- 1 package (140 g) small arugula (about 8 cups)
- 1 small fennel root, cored and thinly sliced
- 1 cup low-fat spiced croutons (about 45 g)
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Cooking the dish according to the recipe:
- Preheat oven to 200°C and line a baking sheet with foil.
- Season the pork chops with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the pork and fry until golden brown, 2-3 minutes per side. Transfer to the prepared baking sheet (do not wash the skillet).
- In a small bowl, combine the Parmesan, oregano, lemon zest, and garlic. Sprinkle the pork chops with the cheese mixture. Bake until cooked through, about 5 minutes. Remove from the oven and let rest for 5 minutes.
- Meanwhile, add the figs to the same pan and add 3 tablespoons of water. Cook over medium heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper to taste. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon of vegetable oil, and lemon juice; toss to combine. Serve with the pork.
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