Pork Medallions with Apple

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Pork Medallions with Apple

Pork Medallions with Apple - Fruity and hearty flavors are combined here great

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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
383
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie383 cal.(18 %)
Protein34 g(35 %)
Fat10 g(9 %)
Carbohydrates32 g(21 %)
Sugar added3 g(12 %)
Roughage4.2 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.2 mg(18 %)
Vitamin K15.2 μg(25 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.9 mg(124 %)
Vitamin B₆0.9 mg(64 %)
Folate16 μg(5 %)
Pantothenic acid1.3 mg(22 %)
Biotin18 μg(40 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C26 mg(27 %)
Potassium836 mg(21 %)
Calcium28 mg(3 %)
Magnesium53 mg(18 %)
Iron2.9 mg(19 %)
Iodine7 μg(4 %)
Zinc3.2 mg(40 %)
Saturated fatty acids4.1 g
Uric acid255 mg
Cholesterol94 mg
Complete sugar29 g

Ingredients

for
4
Ingredients
600 grams Pork tenderloin (ready to cook)
salt
peppers
1 Tbsp Canola oil
2 green Apple
1 Tbsp lemon juice
2 shallots
2 ripe, red Apple (such as Boskop)
4 sprigs thyme
1 heaping Tbsp butter (20 grams)
1 Tbsp powdered sugar
150 milliliters dry white wine
How healthy are the main ingredients?
thymesaltAppleshallot

Preparation steps

1.

Rinse the pork tenderloins under cold water, pat dry, cut into 2 cm (approximately ¾ inch) thick medallions, and season with salt and pepper.

2.

Heat canola oil in a pan and sear the pork medallions in it on both sides over high heat. Remove the pork medallions from the pan and place on a baking tray lined with baking paper.

3.

Rinse the green apples, cut into quarters, remove the seeds, and cut the apples into slices. Sprinkle with lemon juice and spread over the pork medallions. Bake in a preheated oven at 140°C (fan: 120°C, gas mark 1-2) (approximately 280°F) for 20-25 minutes.

4.

Meanwhile, peel the shallots and finely dice. Peel the red apples, quarter, cut out the core, and cut into small cubes. Rinse the thyme, shake dry and pluck the leaves.

5.

Heat butter in a frying pan and saute the shallots and red apples in it over medium heat. Sprinkle with powdered sugar, add thyme and white wine, and simmer for about 5 minutes.

6.

Take out the pork medallions with apple slices from the oven, arrange on 4 plates, and serve with the apple and shallot sauce.

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