Pork Medallions with Apple
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 29 g |
Ingredients
- 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
Preparation steps
Rinse the pork tenderloins under cold water, pat dry, cut into 2 cm (approximately ¾ inch) thick medallions, and season with salt and pepper.
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.
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.
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.
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.
Take out the pork medallions with apple slices from the oven, arrange on 4 plates, and serve with the apple and shallot sauce.