Pork Medallions with Peppers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Pork tenderloin
- salt
- peppers
- 1 Tbsp clarified butter
- 1 yellow Bell pepper
- onions (1 large red and white)
- 60 grams green Olives
- 1 Tbsp Caper
- 4 small Tomatoes
- ½ bunch scallions
- 2 garlic cloves
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- Fresh herbs (such as marjoram and thyme to dunnage)
Preparation steps
1.
Rinse the bell pepper, clean, cut in half, remove seeds and ribs and cut into strips. Peel the onions and cut lengthwise into slices. Rinse, trim and cut the scallions into 1 cm (approximately 1/4 inch) long pieces. Peel and chop the garlic.
2.
Rinse and halve the tomatoes.
3.
Heat the olive oil in a pan and saute the onion in it. Add the bell peppers, scallions and garlic, briefly saute, then pour in the wine, cover and simmer for 5 minutes. Season with salt and pepper and add olives and capers.
4.
Cut the pork into 4 slices, season with salt and pepper and cook in hot butter in a pan on each side for about 2 minutes.
5.
Serve with tomatoes and pork slices on plates and garnish as desired with herbs.
