Pork Medallions with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,512 cal. | (120 %) | ||
| Protein | 446 g | (455 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 18.2 mg | (1,820 %) | ||
| Vitamin B₂ | 5 mg | (455 %) | ||
| Niacin | 190.2 mg | (1,585 %) | ||
| Vitamin B₆ | 10.4 mg | (743 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 15.5 mg | (258 %) | ||
| Biotin | 115.3 μg | (256 %) | ||
| Vitamin B₁₂ | 40.2 μg | (1,340 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 7,490 mg | (187 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 543 mg | (181 %) | ||
| Iron | 23.3 mg | (155 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 40.8 mg | (510 %) | ||
| Saturated fatty acids | 34.1 g | |||
| Uric acid | 3,072 mg | |||
| Cholesterol | 1,180 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams Green beans
- 1 Tbsp butter
- 4 Pork loin (each 160 grams)
- 125 grams button Mushroom
- 1 scallion
- salt
- freshly ground pepper
- 3 Tbsps clarified butter
- 200 grams Whipped cream
- 1 tsp grated Lemon peel
- lemon juice
- For the pears
- 1 ripe Pear
- 1 Tbsp sugar
- 2 Tbsps lemon juice
Preparation steps
Rinse and trim the ends of the green beans.
Clean the mushrooms with a damp cloth and slice.
Rinse and thinly slice the scallion.
Bring a large pot of generously salted water to a boil, add the beans and cook until crisp-tender, about 10 minutes, drain and run under cold water drain well.
Heat 2 tablespoons butter in a skillet and sauté the scallion until tender. Add the mushrooms and saute briefly until beginning to give off their juices. Season with salt and pepper, stir in the lemon zest and juice and the cream, simmer about 2 minutes.
For the pears: Heat the broiler.
Rinse, quarter, core and cut the pear into wedges. Toss the pear with lemon juice and sugar. Place skin-side down in a buttered broiler proof pan and broil until the tops begin to brown slightly. Remove and keep warm.
Place the meat between 2 sheets of waxed paper and with the flat side of a meat mallet or the bottom of a pan, pound the meat to flatten. Heat the remaining butter in a skillet and saute the meat until cooked through, 2-3 minutes per side, season with salt and pepper.
To serve, toss the beans in a pan with a little hot butter, season with salt and pepper.
Place the meat, beans and mushroom sauce on a plate, slice the pear and arrange decoratively on the plate. If desired, serve with small potatoes.
