Baked pork medallions
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,021 mg | (26 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 2 g |
Preparation steps
Rinse meat, pat dry and cut into 12 about equal medallions. Season with salt and pepper. Heat oil in a large skillet and cook meat for about 2 minutes per side or until golden brown. Remove and arrange on a lined with parchment paper baking sheet.
Rinse and dry zucchini, grate finely. Season with 1 teaspoon of salt and let rest for about 10 minutes.
Squeeze zucchini and place in a bowl. Rinse rosemary, shake dry, pluck off leaves and chop finely. Separate egg and whisk egg yolk with rosemary, breadcrumbs and cheese, combine with zucchini. Season with salt and pepper. Beat egg white until stiff and fold into zucchini mixture. Spread mixture on medallions and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes or until golden brown. Remove from oven and serve.