Pork Gratin on Artichokes with Stewed Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 Artichoke bottoms (canned, about 220 grams)
- 1 half lemon (juiced)
- 6 Tbsps olive oil
- 500 grams Pork tenderloin
- Salt freshly ground pepper
- 8 tsps Basil pesto
- 150 grams Mozzarella
- 500 grams Cherry tomatoes (on the vine)
- Basil (for garnishing)
Preparation steps
Drain artichoke bottoms. Drizzle with lemon juice and 1 tablespoon of olive oil and set aside.
Cut pork into 8 thick slices. Season with salt and pepper. Heat 2 tablespoons of olive oil and cook pork medallions for about 6-8 minutes on both sides.
Heat a pan and cook artichoke bottoms for 1-2 minutes. Arrange artichokes in a lined with parchment paper baking sheet, spread each with 1 teaspoon of pesto and top with pork medallions. Cut mozzarella into slices and place on top of meat. Place under a broiler and bake until cheese melts, watching carefully.
Rinse and pat dry tomatoes on the vine. Heat remaining oil in a pan and saute tomatoes for a few minutes. Season with salt and pepper. Arrange pork medallions with artichoke bottoms and tomatoes on plates and serve garnished with basil.
