Bacon-wrapped pork loin medallions with apples
(Percentage of daily recommendation)
| Calorie | 4,776 cal. | (227 %) | ||
| Protein | 888 g | (906 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 19.3 mg | (161 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.4 mg | (855 %) | ||
| Niacin | 376 mg | (3,133 %) | ||
| Vitamin B₆ | 20.1 mg | (1,436 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 28.7 mg | (478 %) | ||
| Biotin | 208.9 μg | (464 %) | ||
| Vitamin B₁₂ | 80.4 μg | (2,680 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 14,235 mg | (356 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 1,022 mg | (341 %) | ||
| Iron | 44.5 mg | (297 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 81 mg | (1,013 %) | ||
| Saturated fatty acids | 50.6 g | |||
| Uric acid | 6,025 mg | |||
| Cholesterol | 2,262 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 8 Pork loin (each about 80 grams)
- 8 thin slices Bacon
- 3 ripe Apple (such as Jonagold)
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 2 tsps medium hot Mustard
- salt
- freshly ground peppers
- 2 slices Toast (crusts removed)
- 1 Tbsp chopped thyme
- 1 Tbsp chopped parsley
- 100 grams Gorgonzola
- 100 milliliters Whipped cream
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the pork, pat dry, wrap with bacon and pin the ends with toothpicks. Rinse the apples, cut in half, remove seeds and cut into 1 cm (approximately 1/2-inch) thick slices.
Heat the oil in a pan. Sear the medallions on each side briefly over high heat and remove from pan. Add the butter to the oil in the pan and sauté the apple slices in it. Distribute 8 apple slices in a baking dish and chop the rest coarsely. Arrange the meat on the apple slices, spread with mustard and season with salt and pepper.
Spread the apple cubes about the meat. Grind bread in a food processor until finely ground. Mix with the herbs, cheese and cream. Top the medallions with the cheese-herb mixture and bake for 5-7 minutes in the preheated oven. Then switch the oven to the broil setting and cook briefly (watching carefully) until crust is golden brown. Serve hot.