Pork Medallions with Peppercorn Sauce and Summer Vegetables
Healthy, because
Even smarter
Nutritional values
The peas not only provide a crisp green in this low carb dish, but also come up with a good portion of vegetable protein and are comparatively easy to digest. Plenty of vitamins A and C are good cell protectors as antioxidants; vitamin A also strengthens vision and makes the skin glow.
Instead of pork medallions you can also use lean chicken breast fillets; this is less inflammatory and also has a delicate taste.
(Percentage of daily recommendation)
| Calorie | 572 cal. | (27 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 3 carrots
- 1 Kohlrabi
- 250 grams fresh green Peas
- salt
- 600 grams Pork tenderloin
- freshly ground peppers
- 2 Tbsps vegetable oil
- 150 milliliters Red wine
- 250 milliliters Whipped cream
- 2 Tbsps green peppercorns
- 30 grams melted butter
Preparation steps
Peel carrots and cut into thin slices. Peel kohlrabi (set 4 small leaves aside for garnish) and cut into 3 cm (approximately 1 1/4-inch) long strips. Rinse the peas and blanch with the other vegetables in boiling salted water for 3-4 minutes.
Drain vegetables, rinse in cold water and drain well. Rinse the pork, pat dry, remove excess fat and tendons and divide into 12 equal medallions. Season with salt and pepper and sear on each side in a hot pan with oil for 5-7 minutes. Remove from pan and keep warm in aluminum foil. Deglaze the pan drippings with the red wine, cook briefly until reduced and stir in the cream and green peppercorns. Season with salt and simmer over medium heat for 10-15 minutes.
Meanwhile, sauté the vegetables in a pan with melted butter and season with salt and pepper. Arrange some of the pepper sauce with 3 pork medallions on each plate and divide vegetables among the plates. Serve garnished with a kohlrabi leaves. Serve with croquettes, if desired.
