Gratinéed Pork Medallions with Brussels Sprouts, Celery Root, and Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 288.8 μg | (481 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 1,817 mg | (45 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 600 grams Brussels sprouts
- 400 grams Celery root
- 1 onion
- 4 Tbsps Canola oil
- salt
- fres peppers (from the mill)
- 600 grams Pork tenderloin
- 2 Pear
- 1 Tbsp lemon juice
- 80 grams Roquefort cheese
- 20 grams rolled Oats
- 100 grams soured Whipped cream
Preparation steps
Rinse and trim the Brussels sprouts. Cut an "X" into the base. Cut large Brussels sprouts in half. Rinse, trim, and peel the celery roots and cut into 1 cm (about 1/2 inch) cubes. Peel the onion and chop fine.
In a saucepan, heat 2 tablespoons oil. Add the onions and sauté until soft. Add Brussels sprouts and celery root and sauté. Deglaze with broth and season with salt and pepper. Cover and simmer about 10 minutes.
Meanwhile, cut the pork tenderloin into 8 medallions. In a nonstick skillet, heat the remaining oil. Sauté the medallions briefly on both sides. Season with salt and pepper. Transfer the pork medallions to a platter.
Preheat the oven to 200°C (approximately 400°F). Peel and quarter the pears and cut out the core. Cut the pears into wedges and sprinkle with lemon juice.
Mash the roquefort with a fork and blend in the oats.
Stir the soured cream into the vegetables. Season with salt and pepper and transfer to a baking dish, Stir in the pears. Arrange the pork medallions on the vegetables and top the medallions with the Rouquefort-oat mixture. Bake in the oven for about 20 minutes.
Serve at once.
