Medallions of Pork with Beans and Carrots
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
4403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,403 cal. | (210 %) | ||
| Protein | 883 g | (901 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.6 mg | (147 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.3 mg | (845 %) | ||
| Niacin | 374.8 mg | (3,123 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 28.6 mg | (477 %) | ||
| Biotin | 209.5 μg | (466 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 14,340 mg | (359 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 1,030 mg | (343 %) | ||
| Iron | 44.6 mg | (297 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 80.5 mg | (1,006 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 6,047 mg | |||
| Cholesterol | 2,200 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams green Beans
- 2 carrots
- olive oil
- salt
- 1 pinch sugar
- 100 milliliters Vegetable broth
- 8 Pork loin each about 60 grams (approximately 2 ounces)
- 2 garlic cloves
- 2 sprigs Sage
Preparation steps
1.
Rinse the beans and cut into halves or thirds. Peel the carrots and cut into sticks. Briefly saute beans and carrots in 2 tablespoons hot oil. Season with salt and sugar and deglaze with broth. Cover and simmer about 8 minutes.
2.
Rinse the medallions and pat dry. Season with salt and pepper and brown both sides in 2 tablespoons hot oil. Reduce heat to low, cover and cook for 5-6 minutes. Remove from heat.
3.
Peel and slice garlic. Over medium heat, saute garlic and sage leaves in 3-4 tablespoons of oil until golden brown.
4.
Remove the cover from the vegetables and reduce until liquid is almost completely evaporated. Spread vegetables on plates and place the pork medallions on top. Drizzle the garlic-sage oil over meat and serve.
