Pork Medallions with Vegetables

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Pork Medallions with Vegetables
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
2303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,303 cal.(110 %)
Protein444 g(453 %)
Fat52 g(45 %)
Carbohydrates9 g(6 %)
Sugar added2 g(8 %)
Roughage3.6 g(12 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E13.4 mg(112 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁18.1 mg(1,810 %)
Vitamin B₂4.7 mg(427 %)
Niacin188.3 mg(1,569 %)
Vitamin B₆10.2 mg(729 %)
Folate81 μg(27 %)
Pantothenic acid14.2 mg(237 %)
Biotin102.8 μg(228 %)
Vitamin B₁₂40 μg(1,333 %)
Vitamin C7 mg(7 %)
Potassium7,330 mg(183 %)
Calcium88 mg(9 %)
Magnesium537 mg(179 %)
Iron22.9 mg(153 %)
Iodine23 μg(12 %)
Zinc40.7 mg(509 %)
Saturated fatty acids18.3 g
Uric acid3,019 mg
Cholesterol1,108 mg
Complete sugar8 g

Ingredients

for
4
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)
How healthy are the main ingredients?
almondsugarcarrotshallotgarlic clovesalt

Preparation steps

1.

Peel and halve carrot. Cut carrots on the diagonal into 5-cm (approximately 2-inch) long pieces.

2.

Rinse, trim and halve scallions lengthwise. Cut on the diagonal into 5-cm (approximately 2-inch) long pieces.

3.

Peel shallots. Depending on size, leave whole or cut in half.

4.

Peel garlic cloves and leave whole.

5.

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.

6.

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. 

7.

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.

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