Pork with Gorgonzola and Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,840 cal. | (326 %) | ||
| Protein | 1,337 g | (1,364 %) | ||
| Fat | 155 g | (134 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 27 mg | (225 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 54.2 mg | (5,420 %) | ||
| Vitamin B₂ | 14.2 mg | (1,291 %) | ||
| Niacin | 567.4 mg | (4,728 %) | ||
| Vitamin B₆ | 30.3 mg | (2,164 %) | ||
| Folate | 366 μg | (122 %) | ||
| Pantothenic acid | 43.5 mg | (725 %) | ||
| Biotin | 310.5 μg | (690 %) | ||
| Vitamin B₁₂ | 120.8 μg | (4,027 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 21,882 mg | (547 %) | ||
| Calcium | 635 mg | (64 %) | ||
| Magnesium | 1,608 mg | (536 %) | ||
| Iron | 66.9 mg | (446 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 122.2 mg | (1,528 %) | ||
| Saturated fatty acids | 67.5 g | |||
| Uric acid | 9,066 mg | |||
| Cholesterol | 3,391 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 12 small Pork loin
- salt
- freshly ground peppers
- 4 Tbsps clarified butter
- 800 grams Kohlrabi
- 200 milliliters Vegetable broth
- freshly ground Nutmeg
- 1 splash lemon juice
- 250 grams Gorgonzola
- Basil (for garnish)
Preparation steps
Blanch tomatoes, peel, quarter and remove seeds and cut lengthwise into thin slices.
Rinse pork, pat dry and season with salt and pepper. Heat clarified butter in a pan, fry briefly in portions on both sides until browned slightly, remove and place in a baking dish.
Peel kohlrabi and cut into sticks. Bring broth to a boil, add kohlrabi, cover, cook for about 10 minutes until al dente and season with salt, pepper, nutmeg and lemon juice to taste.
Cut gorgonzola into thin slices approximately the same size as pork chops. Spread gorgonzola and tomato slices on 8 pork medallions and bake briefly in a hot oven or under the oven broiler, watching carefully.
To serve, arrange 2 pork medallions with gorgonzola and 1 pork medallion without on plates.
Serve with kohlrabi and tomatoes and garnish with basil leaves.
