Smarter Home Cooking

Asian Pork Medallions

with Plum Sauce
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Asian Pork Medallions

Asian Pork Medallions - Pork Medallions with Green Beans and Plum Sauce

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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
4906
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,906 cal.(234 %)
Protein889 g(907 %)
Fat122 g(105 %)
Carbohydrates43 g(29 %)
Sugar added7 g(28 %)
Roughage11.4 g(38 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E22.9 mg(191 %)
Vitamin K67.5 μg(113 %)
Vitamin B₁36.3 mg(3,630 %)
Vitamin B₂9.6 mg(873 %)
Niacin378.1 mg(3,151 %)
Vitamin B₆20.8 mg(1,486 %)
Folate259 μg(86 %)
Pantothenic acid29.5 mg(492 %)
Biotin216.1 μg(480 %)
Vitamin B₁₂80.1 μg(2,670 %)
Vitamin C137 mg(144 %)
Potassium15,155 mg(379 %)
Calcium248 mg(25 %)
Magnesium1,079 mg(360 %)
Iron47.1 mg(314 %)
Iodine51 μg(26 %)
Zinc81.3 mg(1,016 %)
Saturated fatty acids47.2 g
Uric acid6,129 mg
Cholesterol2,224 mg
Complete sugar39 g

Ingredients

for
2
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)
How healthy are the main ingredients?
PlumGreen beanssoy saucehoneygingersalt

Preparation steps

1.

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.

2.

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.

3.

For the sauce rinse plums, remove pit and coarsely chop.

4.

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.

5.

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.

6.

Season salted meat with pepper to taste and serve with beans, plum sauce and white bread if desired.