Pork Loin Medallions with Brussel Sprouts
Pork Loin Medallions with Brussel Sprouts - Hearty winter food for gourmets.
Healthy, because
Even smarter
Nutritional values
Pork is a fantastic source of satiating protein while the brussel sprouts add fiber and vitamin K to this dish.
Pair this delicious entree with whole grain baguette for extra fiber.
(Percentage of daily recommendation)
| Calorie | 2,352 cal. | (112 %) | ||
| Protein | 452 g | (461 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 300.7 μg | (501 %) | ||
| Vitamin B₁ | 18.3 mg | (1,830 %) | ||
| Vitamin B₂ | 4.9 mg | (445 %) | ||
| Niacin | 190.7 mg | (1,589 %) | ||
| Vitamin B₆ | 10.8 mg | (771 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 14.1 mg | (235 %) | ||
| Biotin | 106.1 μg | (236 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 226 mg | (238 %) | ||
| Potassium | 8,049 mg | (201 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 570 mg | (190 %) | ||
| Iron | 24.4 mg | (163 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 41.5 mg | (519 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 3,144 mg | |||
| Cholesterol | 1,106 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 28 ozs Brussels sprouts
- 3 Tbsps Walnut
- ½ tsp Coriander
- 1 small onion
- 2 tsps butter
- 2 Tbsps sweet and sour Chili sauce
- salt
- 4 Pork loin (each 3-4 oz.)
- black peppercorns
- 1 small dried chili pepper
- 1 Tbsp lemon juice
- Fleur de sel
Preparation steps
Rinse, trim and halve Brussel sprouts. Chop walnuts. Crush coriander seeds in a mortar coarsely. Peel the onion and chop finely.
Heat 1 teaspoon butter in a small pan. Add onion and cook over medium heat until soft. Add coriander and walnuts and briefly sauté. Season with chili sauce and salt.
Rinse pork under cold water and pat dry.
Coarsely grind peppercorns and chile pepper in a mortar and sprinkle over the pork.
Cook Brussel sprouts in plenty of salted boiling water with lemon juice for 10-15 minutes.
Heat the remaining butter in a pan and fry the pork on both sides over high heat. Reduce heat and cook slowly for 6-8 minutes.
Drain Brussel sprouts.
Divide pork among plates, top with some Brussel sprouts and walnuts, sprinkle with fleur de sel and serve.
