Warm Pork Salad

If you’re worried that you’ll still be hungry after eating a salad, then for sure you haven’t tried this one. Its highlights are tender pork tenderloin, next to some mushrooms, baby corn, and a touch of the exotic seven spices. Add a few red currants for a fresh, fruity touch.
If you’re worried that you’ll still be hungry after eating a salad, then for sure you haven’t tried this one. Its highlights are tender pork tenderloin, next to some mushrooms, baby corn, and a touch of the exotic seven spices. Add a few red currants for a fresh, fruity touch.

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Ingredients

8 baby corns
1 tablespoon pine nut
1 tablespoon vegetable oil
7 ounces of pork tenderloin
salt
1 teaspoon seven spice
1 teaspoon butter
4 mushrooms, thinly sliced
1 lettuce head
1 tablespoon balsamic vinegar
1 lime
1 teaspoon paprika powder
white sesame seeds

Ingredients

Steps

1
Done

Thinly slice the baby corns.

2
Done

Add the pine nuts and toast them for 1-2 minutes.

3
Done

Heat the vegetable oil in a skillet over medium heat.

4
Done

Add the pork and season it with salt and seven spices. Add the butter and melt it.

5
Done

Add mushrooms, baby corn, balsamic vinegar, and stir for 1-2 minutes.

6
Done

Slice the lettuce and place it in a large bowl. Add the pork and squeeze the lime juice on top.

7
Done

Serve with paprika powder, sesame seeds, and red currants on top.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

312 kcal
Calories
20 g
Protein
26 g
Fat
16 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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