Pork Medallions with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,303 cal. | (110 %) | ||
| Protein | 444 g | (453 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 18.1 mg | (1,810 %) | ||
| Vitamin B₂ | 4.7 mg | (427 %) | ||
| Niacin | 188.3 mg | (1,569 %) | ||
| Vitamin B₆ | 10.2 mg | (729 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 14.2 mg | (237 %) | ||
| Biotin | 102.8 μg | (228 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 7,330 mg | (183 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 537 mg | (179 %) | ||
| Iron | 22.9 mg | (153 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 40.7 mg | (509 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 3,019 mg | |||
| Cholesterol | 1,108 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Pork loin (about 70 g)
- 2 carrots
- 2 scallions
- 4 shallots
- 2 garlic cloves
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 tsp sugar
- 50 grams peeled almonds
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- mint (for garnish)
Preparation steps
Peel and halve carrot. Cut carrots on the diagonal into 5-cm (approximately 2-inch) long pieces.
Rinse, trim and halve scallions lengthwise. Cut on the diagonal into 5-cm (approximately 2-inch) long pieces.
Peel shallots. Depending on size, leave whole or cut in half.
Peel garlic cloves and leave whole.
Season pork medallions with salt and pepper. Fry pork in oil and butter until golden-brown on both sides. Transfer to a baking dish and bake 15 minutes at 120°C (about 250°F) until cooked through.
In the skillet used to fry the pork, cook carrots, shallots, garlic, almonds, scallions and sugar until vegetables are translucent. Deglaze with broth. Cover and simmer over low heat about 8 minutes.
Remove cover and boil down liquid over high heat until vegetables begin to caramelize. Season with salt and pepper and serve vegetables with pork medallions.
