Pork Medallions with Pasta and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,021 cal. | (239 %) | ||
| Protein | 900 g | (918 %) | ||
| Fat | 121 g | (104 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 36.3 mg | (3,630 %) | ||
| Vitamin B₂ | 10 mg | (909 %) | ||
| Niacin | 389 mg | (3,242 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 30.8 mg | (513 %) | ||
| Biotin | 230 μg | (511 %) | ||
| Vitamin B₁₂ | 80.4 μg | (2,680 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 14,921 mg | (373 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 1,090 mg | (363 %) | ||
| Iron | 47.3 mg | (315 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 82.7 mg | (1,034 %) | ||
| Saturated fatty acids | 50.6 g | |||
| Uric acid | 6,147 mg | |||
| Cholesterol | 2,270 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams button Mushroom
- 200 grams Oyster mushrooms
- 1 shallot
- 1 garlic clove
- 50 grams Bacon
- 100 milliliters dry white wine
- 300 milliliters Whipped cream
- 250 grams Cherry tomatoes
- 350 grams Tagliatelle
- 8 Pork loin (each about 80 g)
- salt
- freshly ground peppers
- 2 Tbsps Canola oil
- 1 handful Chives
- 1 splash lemon juice
Preparation steps
Rinse mushrooms. Cut into quarters. Cut oyster mushrooms into strips. Peel shallot and garlic and finely chop. Add bacon to a pan along with shallots and garlic. Saute until translucent. Add mushrooms and briefly cook. Add white wine and cream. Cover and simmer for about 7 minutes. Rinse tomatoes and add to sauce.
Cook pasta in boiling salted water until al dente.
Rinse medallions and pat dry. Season with salt and pepper and cook until golden brown in hot oil, about 2-3 minutes on each side. Cover, switch heat to low and cook for another 2-3 minutes.
Rinse chives and pat dry. Set 8 stalks aside for garnish. Cut remaining into rings. Add to vegetable sauce and season with salt, pepper and lemon juice.
Plate noodles decoratively. Drizzle with sauce and top with medallions. Garnish with chives and serve.
