Pork Medallions with Fruit Puree
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 small Apple
- 100 grams dried Plum
- 100 grams dried Apricot
- 8 slices Pork tenderloin (about 2 cm thick)
- salt
- freshly ground peppers
- clarified butter
Preparation steps
1.
Peel the apples, quarter, core and cut into pieces. Puree with the dried fruit.
2.
Rinse and pat dry the meat. Season with salt and pepper on both sides. Heat the clarified butter in a pan and cook the fillets about 4 minutes on each side.
3.
Arrange the meat on four plates and serve with the fruit puree.
4.
Serve with herb rice.
5.
The puree can be made from any fruit varieties.
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