Pork Medallions with Apricot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin (cut in slices)
- 12 ripe Apricot
- 6 Red onions
- 125 milliliters Whipped cream
- 2 Tbsps Cognac
- butter
- 300 grams Tagliatelle
- salt
- freshly ground peppers
- 2 bowls Cress
Preparation steps
Peel the onions and cut into quarters. Rinse, halve and remove the pits from the apricots.
Heat 1 tablespoon butter in a pan and quickly saute the pork slices on both sides. Season with salt and pepper. Remove from the pan and keep warm. Add 1 teaspoon butter into the pan and saute the onion with the apricots, until golden brown. Remove from the pan. Add cognac and the cream to the drippings in the pan and briefly boil. Reduce the heat and simmer about 1 minute, then season with salt and pepper. Place the apricots, meat and onions in the sauce, cover and warm over low heat for 4 minutes.
Cook the tagliatelle until al dente in salted water. Drain the water and mix with 2 tablespoons butter. Serve the noodles as a side dish for the pork. Serve sprinkled with plenty of watercress.
