This roasted pork is so delicious in combination with cinnamon and arugula.  Lemon and grapefruit juices, rich in vitamin C, strengthen the absorption of iron from the rice.

For 8 people – 8 servings. An equal portion contains
  • ½ cup jam of apricots.
  • 2-3 tablespoons Dijon mustard.
  • 2 spoons grated lemon peel.
  • 3 tablespoons fresh lemon juice.
  • 2 spoons Chili powder.
  • 1 kg well-purified pork fillet.
  • ½ teaspoon salt.
  • cop of Peruvian rice, well washed.
  • 2 spoons olive oil.
  • 5 pink grapefruits.
  • approx 4 spades of arugula.
  • 450 calories.
  • 10 g fat (2 g of which are saturated).
  • 31 g proteins.
  • 59 g carbohydrates.
  • 4.8 g of fiber.
  • 65 mg cholesterol.
  • 697 mg of sodium.
Preparation time: Baking Time:
20 minutes. 10 to 15 minutes.


  1. Preheat the oven to 200 ° C. Mix in a large bowl jam, mustard, lemon zest, lemon juice and 1 teaspoon chili powder. Take 3 tablespoons of jam mixture to pour the pork.
  2. Place pork in a small bowl. On top of it, ½ teaspoon of salt and the remaining 1 teaspoon of chili powder. Bake the pork for 15 minutes. Cover it with 3 tablespoons of jam mixture and bake it 10 more minutes, or until it is well baked, but still juicy.
  3. In the meantime, pour 2 cups of water in a large bowl and leave it to boil. Add rice and remaining of salt and take it back on the fire. Reduce the flame to rinse the rice slowly, fold and cook for 1 minute or until it softens. Drain it.
  4. Mix the oil in the bowl with the remaining jam mixture. Add rice, stirring to unite all ingredients.
  5. Remove the grapefruit bark with a knife. Working over the bowl to gather the juice, cut the grapefruit and take the pieces. Add the grapefruit pieces and ¼ cup of juice into the rice bowl.
  6. Place the salad from the rice on the base of the arugula . Cut the pork into thin slices and arrange it on the salad.

“Voila!” – Good appetite.

Related: Main Dishes with Red Meat.

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