Pork Medallions with Tomato Sauce on Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,852 cal. | (326 %) | ||
| Protein | 1,326 g | (1,353 %) | ||
| Fat | 139 g | (120 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 27.8 mg | (232 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 54.1 mg | (5,410 %) | ||
| Vitamin B₂ | 13.9 mg | (1,264 %) | ||
| Niacin | 562.9 mg | (4,691 %) | ||
| Vitamin B₆ | 30.3 mg | (2,164 %) | ||
| Folate | 241 μg | (80 %) | ||
| Pantothenic acid | 43 mg | (717 %) | ||
| Biotin | 308 μg | (684 %) | ||
| Vitamin B₁₂ | 120 μg | (4,000 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 21,337 mg | (533 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 1,541 mg | (514 %) | ||
| Iron | 67.1 mg | (447 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 121.1 mg | (1,514 %) | ||
| Saturated fatty acids | 52 g | |||
| Uric acid | 9,076 mg | |||
| Cholesterol | 3,317 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Rice
- salt
- 12 Pork loin
- freshly ground peppers
- 6 Tomatoes
- 1 garlic clove
- 1 shallot
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- 100 grams Red wine
- 1 Tbsp finely chopped Fresh herbs (rosemary and thyme)
- 60 grams black Olives (pitted)
- cayenne pepper
- 1 pinch sugar
- 40 grams dried Tomatoes (in oil)
- 2 Tbsps butter
- fresh Fresh herbs (for garnish)
Preparation steps
Cook the rice in salt water according to package specifications.
Preheat the oven to 120°C (approximately 250°F).
Rinse the medallions, pat dry, tie with kitchen string as needed to hold shape and season with salt and pepper. Cook on all sides in 2 tablespoons hot oil then bake in the oven until done, about 15 minutes.
Meanwhile, blanch the tomatoes in hot water, rinse in cold water, peel, quarter, core and dice. Peel the garlic and the shallot and finely chop. Sauté in the pan in remaining oil. Stir in the tomato paste and deglaze with the red wine. Add tomatoes and let simmer for about 10 minutes until plump. Add the herbs and olives and season with salt, cayenne pepper and sugar.
Chop the dried tomatoes finely and mix with the butter into the finished cooked rice. Transfer to plates and top with the pork medallions and tomato sauce. Serve garnished with fresh herbs.
