Pork Medallions with Cherry Sauce

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Pork Medallions with Cherry Sauce
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
4906
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,906 cal.(234 %)
Protein889 g(907 %)
Fat113 g(97 %)
Carbohydrates68 g(45 %)
Sugar added5 g(20 %)
Roughage8.5 g(28 %)
Vitamin A3.1 mg(388 %)
Vitamin D1.1 μg(6 %)
Vitamin E26.6 mg(222 %)
Vitamin K7.1 μg(12 %)
Vitamin B₁36.2 mg(3,620 %)
Vitamin B₂9.4 mg(855 %)
Niacin377.6 mg(3,147 %)
Vitamin B₆20.6 mg(1,471 %)
Folate199 μg(66 %)
Pantothenic acid30.4 mg(507 %)
Biotin215.2 μg(478 %)
Vitamin B₁₂80.6 μg(2,687 %)
Vitamin C77 mg(81 %)
Potassium14,989 mg(375 %)
Calcium172 mg(17 %)
Magnesium1,060 mg(353 %)
Iron46.8 mg(312 %)
Iodine52 μg(26 %)
Zinc81.7 mg(1,021 %)
Saturated fatty acids50 g
Uric acid6,065 mg
Cholesterol2,437 mg
Complete sugar29 g

Ingredients

for
4
For the medallions
8 Pork loin (each 80 grams)
salt
freshly ground peppers
2 Tbsps clarified butter
For the duchess potatoes
750 grams starchy Sweet potato
50 grams butter
2 egg yolks
salt
peppers (and nutmeg)
2 Tbsps butter
For the cherry sauce
500 grams sweet Cherries
1 onion
1 Tbsp butter
2 tsps sugar
125 milliliters Veal stock
125 milliliters dry Red wine
salt
freshly ground peppers
¼ tsp ground cilantro
How healthy are the main ingredients?
Sweet potatoCherrysugarsaltonion

Preparation steps

1.

For the duchess potatoes, peel the sweet potatoes and cook in boiling salted water for 25 minutes. Drain and let steam evaporate.

2.

While still hot, press sweet potatoes through a ricer and combine with butter and egg yolks. Season with salt, pepper and nutmeg.

3.

Place puree in a pastry bag with a large star tip and pipe rosettes on a parchment paper-lined baking sheet. Brush with melted butter and bake until golden in the oven at 220°C (approximately 425°F), 8-10 minutes .

4.

For the cherry sauce, rinse the cherries and drain. Remove the stems and pits. Peel onion and chop finely.

5.

Sauté onion in hot butter, sprinkle with sugar and caramelize briefly. Add 2/3 of the cherries, veal stock and red wine. Season with salt, pepper and coriander and cook over low heat for about 10 minutes. Puree the sauce.

6.

For the medallions, cook pork medallions in hot clarified butter for 2 minutes on each side. Season with salt and pepper.

7.

To serve, heat the whole cherries in cherry sauce and season to taste with salt and pepper. Serve medallions with cherry sauce and duchess potatoes.