Pork Medallions with Blue Cheese, Pears and Walnuts
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(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
- 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.
