Pork Medallions with Pasta

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Pork Medallions with Pasta
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
4837
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,837 cal.(230 %)
Protein895 g(913 %)
Fat97 g(84 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A1.3 mg(163 %)
Vitamin D1.1 μg(6 %)
Vitamin E20.3 mg(169 %)
Vitamin K8.8 μg(15 %)
Vitamin B₁36.3 mg(3,630 %)
Vitamin B₂9.4 mg(855 %)
Niacin380 mg(3,167 %)
Vitamin B₆20.4 mg(1,457 %)
Folate176 μg(59 %)
Pantothenic acid29.2 mg(487 %)
Biotin208.7 μg(464 %)
Vitamin B₁₂80.1 μg(2,670 %)
Vitamin C16 mg(17 %)
Potassium14,579 mg(364 %)
Calcium222 mg(22 %)
Magnesium1,078 mg(359 %)
Iron46.6 mg(311 %)
Iodine50 μg(25 %)
Zinc82.4 mg(1,030 %)
Saturated fatty acids38.2 g
Uric acid6,085 mg
Cholesterol2,230 mg
Complete sugar8 g

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
How healthy are the main ingredients?
Whipped creamthymecarrotsalt

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. 

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