Pork Medallions with Sweet Potato Chips
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
4542
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,542 cal. | (216 %) | ||
| Protein | 883 g | (901 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 28.1 mg | (234 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.3 mg | (845 %) | ||
| Niacin | 375.1 mg | (3,126 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 29.3 mg | (488 %) | ||
| Biotin | 206 μg | (458 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 14,492 mg | (362 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 1,028 mg | (343 %) | ||
| Iron | 44.7 mg | (298 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 80.4 mg | (1,005 %) | ||
| Saturated fatty acids | 33.8 g | |||
| Uric acid | 6,022 mg | |||
| Cholesterol | 2,209 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Sweet potato
- 3 Tbsps sunflower oil
- 8 Pork loin (each 80 grams)
- Sea salt
- peppers
- 2 Tbsps curly parsley
- 2 Tbsps Herb creme fraîche (as desired)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
2.
Peel the potatoes, rinse and thinly slice, pat very dry. Spread the potatoes in a single layer on the baking sheet. Brush with 2 tablespoons oil and bake until golden brown, about 20 minutes.
3.
Meanwhile, rinse the medallions, pat dry and season with salt and pepper. Heat the remaining oil in a skillet and saute the medallions until golden brown on both sides, for 2-3 minutes. Continue to cook over low heat until cooked through, 2-3 minutes.
4.
Arrange the potatoes on plates and season with salt and pepper. Sprinkle with the parsley and top with the pork medallions.
5.
Serve to taste garnished with a dollop of herbed crème fraiche.
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