Pork Fattoush

Dairy Free
Health score
27%
Pork Fattoush
45 min.
4
207kcal

Suggestions


Imagine a vibrant twist on the classic Mediterranean staple, Fattoush, infused with the savory goodness of tender pork. This Pork Fattoush is not just a feast for the eyes, but also a delightful medley of flavors and textures that will excite your taste buds. As the smoky notes of the roasted red peppers mingle with the fresh crunch of cucumbers and the aromatic freshness of mint, you'll find yourself longing for every vibrant bite.

This dish is perfect for any meal, whether you’re looking to impress at dinner or simply seeking a hearty lunch. The pork tenderloin offers a lean protein option that remains succulent and satisfying, while the crisp pita chips add a satisfying crunch that complements the colorful salad perfectly. With the addition of balsamic vinegar and a splash of lemon juice, each element of this dish plays harmoniously, creating a refreshing balance that excites your palate without weighing you down.

What’s more, this Pork Fattoush recipe is dairy-free, making it an excellent choice for those with dietary restrictions. In just 45 minutes, you can create a nutritious and tantalizing meal that serves up to four people, all while keeping the calories under control. So, roll up your sleeves and get ready to enjoy a healthy, delicious creation that speaks to both tradition and innovation!

Ingredients

  • tablespoon balsamic vinegar 
  • 1.5 teaspoons bottled garlic minced
  •  cucumber peeled sliced into 1/4-inch pieces quartered
  • 0.3 cup mint leaves fresh chopped
  • 0.5 cup spring onion chopped
  • pound pork tenderloins trimmed cut into 3/4-inch cubes
  • teaspoon juice of lemon 
  • tablespoon olive oil 
  • 7-inch wholewheat pita breads ()
  • ounce roasted peppers red drained chopped
  • 0.8 teaspoon salt divided
  • cups tomatoes chopped

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack

Directions

  1. Preheat oven to 40
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat.
  4. Let stand 5 minutes.
  5. Arrange pitas in a single layer directly on oven rack.
  6. Bake at 400 for 5 minutes or until crisp; transfer to a wire rack.
  7. While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently.
  8. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces.
  9. Add pita pieces to pork mixture; toss to combine.

Nutrition Facts

Calories207kcal
Protein50.39%
Fat28.32%
Carbs21.29%

Properties

Glycemic Index
65.5
Glycemic Load
2.27
Inflammation Score
-8
Nutrition Score
25.883912884671%

Flavonoids

Eriodictyol
1.22mg
Hesperetin
0.56mg
Naringenin
0.78mg
Apigenin
0.21mg
Luteolin
0.48mg
Kaempferol
0.28mg
Myricetin
0.18mg
Quercetin
2.02mg

Nutrients percent of daily need

Calories:207.18kcal
10.36%
Fat:6.53g
10.05%
Saturated Fat:1.35g
8.46%
Carbohydrates:11.04g
3.68%
Net Carbohydrates:7.9g
2.87%
Sugar:4.91g
5.46%
Cholesterol:73.71mg
24.57%
Sodium:1189.56mg
51.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.14g
52.28%
Vitamin B1:1.22mg
81.6%
Vitamin B6:1.13mg
56.68%
Vitamin C:45.39mg
55.02%
Selenium:35.49µg
50.71%
Vitamin B3:8.7mg
43.49%
Vitamin K:42.24µg
40.23%
Phosphorus:344.16mg
34.42%
Vitamin A:1527.03IU
30.54%
Potassium:961.59mg
27.47%
Vitamin B2:0.47mg
27.38%
Manganese:0.38mg
19.15%
Zinc:2.67mg
17.81%
Magnesium:64.03mg
16.01%
Copper:0.32mg
15.82%
Iron:2.44mg
13.57%
Vitamin B5:1.29mg
12.95%
Fiber:3.14g
12.56%
Folate:47.9µg
11.98%
Vitamin E:1.45mg
9.68%
Vitamin B12:0.58µg
9.64%
Calcium:71.08mg
7.11%
Vitamin D:0.23µg
1.51%
Source:My Recipes