Pork Medallions with Fruit Puree

0
Average: 0 (0 votes)
(0 votes)
Pork Medallions with Fruit Puree
share Share
print
bookmark_border Copy URL
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
256
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie256 cal.(12 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K7.6 μg(13 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate9 μg(3 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C15 mg(16 %)
Potassium528 mg(13 %)
Calcium14 mg(1 %)
Magnesium29 mg(10 %)
Iron1.4 mg(9 %)
Iodine2 μg(1 %)
Zinc1.7 mg(21 %)
Saturated fatty acids6.9 g
Uric acid144 mg
Cholesterol70 mg
Complete sugar17 g

Ingredients

for
4
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
How healthy are the main ingredients?
PlumApricotApplesalt

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks