Pork Medallions with Blue Cheese, Pears and Walnuts
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pork
- 600 grams Pork tenderloin
- salt
- peppers
- 2 Tbsps vegetable oil
- 80 grams Walnut
- 3 Tbsps scallions
- 3 Tbsps fresh lingonberry
- For the sauce
- 150 grams Blue cheese
- 3 Tbsps cream cheese
- 50 milliliters Whipped cream
Preparation steps
1.
For the sauce, cut the blue cheese into cubes, add the cream cheese and the heavy cream in a saucepan, warm and let it melt.
2.
For the pork, rinse the pork and pat dry. Sprinkle the meat with salt and pepper, saute in a pan with oil on all sides. Wrap in aluminum foil and place in a preheated oven at 140°C (approximately 275°F) for 15-20 minutes.
3.
For the pears, drain the pears and cut into wedges. In a pan, heat the butter and honey and swirl the pear slices in briefly.
4.
Coarsely chop 60 grams of walnuts.
5.
Arrange the blue cheese sauce and pear slices on a preheated dish. Cut the pork tenderloin into slices and place in the sauce. Garnish with cranberries, chives, chopped and whole walnuts.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
