Pork Fattoush

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

Suggestions


Discover a delightful fusion of flavors with our mouthwatering Pork Fattoush, a vibrant dish that effortlessly combines juicy pork tenderloin and a medley of fresh vegetables. Perfect for those looking for a quick and satisfying meal, this recipe is entirely dairy-free and will tantalize your taste buds while keeping you energized.

At just 207 calories per serving, this dish packs a punch with its nutritional profile—over 50% of calories coming from protein! The combination of tender pork, tangy roasted red bell peppers, and crisp cucumber creates a refreshing contrast that is ideal for lunch or dinner. The addition of fresh mint and chopped green onions elevates the dish, bringing a burst of color and flavor you won’t be able to resist.

Preparing this dish is a breeze, taking only 45 minutes from start to finish, making it a perfect option for busy weeknights or casual gatherings with family and friends. The crispy pita pieces provide a satisfying crunch that complements the tender pork and vibrant vegetables beautifully. Dive into the world of Middle Eastern-inspired cuisine with this simple yet delightful recipe, and let your palate travel far and wide!

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 green onions chopped
  • pound pork tenderloin trimmed cut into 3/4-inch cubes
  • teaspoon juice of lemon 
  • tablespoon olive oil 
  • 7-inch pitas ()
  • ounce roasted bell 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