Asian Pork Medallions
Asian Pork Medallions - Pork Medallions with Green Beans and Plum Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,906 cal. | (234 %) | ||
| Protein | 889 g | (907 %) | ||
| Fat | 122 g | (105 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.9 mg | (191 %) | ||
| Vitamin K | 67.5 μg | (113 %) | ||
| Vitamin B₁ | 36.3 mg | (3,630 %) | ||
| Vitamin B₂ | 9.6 mg | (873 %) | ||
| Niacin | 378.1 mg | (3,151 %) | ||
| Vitamin B₆ | 20.8 mg | (1,486 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 29.5 mg | (492 %) | ||
| Biotin | 216.1 μg | (480 %) | ||
| Vitamin B₁₂ | 80.1 μg | (2,670 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 15,155 mg | (379 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 1,079 mg | (360 %) | ||
| Iron | 47.1 mg | (314 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 81.3 mg | (1,016 %) | ||
| Saturated fatty acids | 47.2 g | |||
| Uric acid | 6,129 mg | |||
| Cholesterol | 2,224 mg | |||
| Complete sugar | 39 g |
Ingredients
- Ingredients
- 4 Pork loin (à 120 g)
- 1 Tbsp honey
- 1 tsp ginger (freshly grated)
- 3 Tbsps soy sauce
- ½ tsp Red pepper flakes
- 300 grams Green beans
- 8 slices Bacon
- 1 red Hungarian wax pepper
- salt
- peppers (from the mill)
- For the sauce
- 400 grams Plum
- 1 shallot
- 1 chili pepper
- 1 tsp Plum butter
- juice of Organic orange
- 1 Tbsp vegetable oil
- 100 milliliters Red wine
- salt
- peppers (from the mill)
Preparation steps
Rinse pork medallions and pat dry. Wrap a slice of bacon around each medallion and secure with toothpicks.
In a bowl mix honey with ginger, soy sauce and red pepper flakes. Add marinade to meat and marinate, covered, for about 2 hours.
Rinse beans, blanch in boiling salted water for 4-5 minutes and drain. Wash pepper, halve lengthwise and halve crosswise again. Divide beans into four bundles and wrap each bundle with a piece of pepper and a piece of bacon.
For the sauce rinse plums, remove pit and coarsely chop.
Peel shallots and chop finely. Also finely chop chile. Fry shallots and chile in a pan in hot oil and deglaze with red wine. Boil mixture until reduced by about half. Then add orange juice and prunes and simmer for an additional 10 minutes. Season with plum jam, salt and pepper.
Remove pork from marinade and grill on hot grill, turning repeatedly, for about 10 minutes. Also season beans with salt and pepper to taste and cook on the grill for about 6 minutes.
Season salted meat with pepper to taste and serve with beans, plum sauce and white bread if desired.
