Pork Medallions with Sautéed Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
4432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,432 cal. | (211 %) | ||
| Protein | 886 g | (904 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20.5 mg | (171 %) | ||
| Vitamin K | 92.4 μg | (154 %) | ||
| Vitamin B₁ | 36.2 mg | (3,620 %) | ||
| Vitamin B₂ | 9.4 mg | (855 %) | ||
| Niacin | 376.3 mg | (3,136 %) | ||
| Vitamin B₆ | 20.6 mg | (1,471 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 28.8 mg | (480 %) | ||
| Biotin | 208.8 μg | (464 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 14,778 mg | (369 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 1,049 mg | (350 %) | ||
| Iron | 45.7 mg | (305 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 80.9 mg | (1,011 %) | ||
| Saturated fatty acids | 31.5 g | |||
| Uric acid | 6,130 mg | |||
| Cholesterol | 2,200 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Pork loin (each 70 grams)
- 2 potatoes (boiled)
- 2 stalks Leeks
- 2 carrots
- 2 garlic cloves (peeled)
- 200 grams green Beans
- 2 Tbsps vegetable oil
- 1 splash white wine
- 200 milliliters Vegetable broth
- salt
- peppers (from the mill)
- 1 bay leaf
- parsley (for garnish)
Preparation steps
1.
Peel and cube the potatoes and carrots.
2.
Rinse leeks and cut into 2 cm (approximately 3/4 inch) wide rings.
3.
Rinse the grean beans and cut into about 3 cm-long (approximately 1 inch) pieces.
4.
Sautée the vegetables in a pan in hot oil, add the white wine and broth. Add bay leaf and place the pork medallions on the vegetables. Cover and cook over low heat for about 30 minutes. Let simmer. Stir a few times.
5.
Season with salt and pepper and serve garnished with parsley.
