Gratinéed Pork Medallions with Brussels Sprouts, Celery Root, and Pears

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Gratinéed Pork Medallions with Brussels Sprouts, Celery Root, and Pears
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Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
531
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein47 g(48 %)
Fat28 g(24 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage13.6 g(45 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.6 mg(38 %)
Vitamin K288.8 μg(481 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.8 mg(73 %)
Niacin19 mg(158 %)
Vitamin B₆1.5 mg(107 %)
Folate259 μg(86 %)
Pantothenic acid2.1 mg(35 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C182 mg(192 %)
Potassium1,817 mg(45 %)
Calcium269 mg(27 %)
Magnesium106 mg(35 %)
Iron4 mg(27 %)
Iodine14 μg(7 %)
Zinc5.1 mg(64 %)
Saturated fatty acids11 g
Uric acid375 mg
Cholesterol118 mg
Complete sugar15 g

Ingredients

for
4
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
How healthy are the main ingredients?
Brussels sproutsWhipped creamOatsonionsaltPear

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.