Informations supplémentaires
35 min.
|
658 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the onion. Finely chop the broccoli or grate it. Cut the bread in 2. Cut the pork into thin slices.
2. Marinate the pork and onion
Put the pork and the dressing in a bowl and mix. Add salt and pepper. Let marinate. In another bowl, mix the mayonnaise with a squeeze of lemon juice to taste. Add pepper. Set aside.
3. Marinate the onion
Put the onion in a bowl. Add 1/2 cup of water, ¼ cup of vinegar, a pinch of salt and 1 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the onions and let marinate.
4. Make the salad
Put the cabbage in a bowl. Add a drizzle of oil, 1 tbsp. of sugar, a dash of lemon juice, salt and pepper. To mix together. Keep a little cabbage to garnish the sandwiches then mix the rest with the broccoli and half of the arugula. Adjust the seasoning of the salad to taste with an extra drizzle of oil, vinegar if desired, salt and pepper.
5. Cook the pork
Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until browned. Remove from the skillet and add to the broccoli salad. Add a drizzle of oil to the pan. Cook the pork slices for about 2 minutes on each side until the pork is cooked through.
6. Plate your dish
Heat the bread in a toaster. Garnish with the mayonnaise, pork, cabbage, remaining arugula and pickled onion. Serve the sandwich with the broccoli salad. If you have leftover pickled onions, add them to your salad. You can cut the sandwich for the kids. Bon appétit!
2unitPork Tenderloin
2unitCiabatta Bread
40gArugula
0.5unitRed Onion(s)
90mlGreek Dressing
80mlMayonnaise
100gSliced green cabbage
30gSlivered Almonds
0.5unitLemon
0.75unitBroccoli
What you need
bowls, pan, tongs, saucepan
658 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
33g
11%
fat
40g
62%
cholesterol
100mg
33%
fiber
5g
20%
protein
43g
saturated
6g
30%
sodium
548mg
23%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg