Pork Medallions with Pasta
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
4837
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,837 cal. | (230 %) | ||
| Protein | 895 g | (913 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 20.3 mg | (169 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 36.3 mg | (3,630 %) | ||
| Vitamin B₂ | 9.4 mg | (855 %) | ||
| Niacin | 380 mg | (3,167 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 29.2 mg | (487 %) | ||
| Biotin | 208.7 μg | (464 %) | ||
| Vitamin B₁₂ | 80.1 μg | (2,670 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 14,579 mg | (364 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 1,078 mg | (359 %) | ||
| Iron | 46.6 mg | (311 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 82.4 mg | (1,030 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 6,085 mg | |||
| Cholesterol | 2,230 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Pork loin (each about 80 grams)
- 2 carrots
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 100 grams Morel (from a jar)
- 400 grams Tagliatelle
- 100 milliliters Whipped cream
- 100 milliliters white wine
- 200 milliliters Beef broth
- 2 Tbsps Crème fraiche
- 1 tsp thyme (dried)
- salt
- freshly ground pepper
Preparation steps
1.
Cook pasta in plenty of boiling salted water according to package instructions until al dente. Drain.
2.
Peel carrots and cut diagonally into thin slices.
3.
Rinse and dry scallions, cut into 3 cm (approximately 1 inch) pieces.
4.
Flatten medallions lightly and season with salt and pepper. Heat oil in a pan and cook meat for about 1 minute per side or until golden brown. Remove from the pan and add vegetables, saute briefly. Deglaze pan with white wine, saute for a few minutes and add broth, cream and creme fraiche. Season with thyme and add drained morels to the pan. Simmer for a few minutes and return meat to the pan, simmer for about 4 minutes. Season with salt and pepper. Arrange pasta on plates and top with meat and sauce. Serve.
