Pork Tenderloin Tartines with Mushrooms and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,584 cal. | (218 %) | ||
| Protein | 886 g | (904 %) | ||
| Fat | 100 g | (86 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 17.5 mg | (146 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.5 mg | (864 %) | ||
| Niacin | 378.3 mg | (3,153 %) | ||
| Vitamin B₆ | 20.1 mg | (1,436 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 29.4 mg | (490 %) | ||
| Biotin | 210.2 μg | (467 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 14,294 mg | (357 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 1,021 mg | (340 %) | ||
| Iron | 45.4 mg | (303 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 80.8 mg | (1,010 %) | ||
| Saturated fatty acids | 42.2 g | |||
| Uric acid | 6,041 mg | |||
| Cholesterol | 2,243 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 garlic clove
- 5 Tbsps butter
- 1 tsp pickled green peppers
- salt
- 2 shallots
- 250 grams button Mushroom
- 2 Tbsps finely chopped parsley
- 1 tsp chopped thyme
- 2 tsps finely chopped mint
- 1 Tbsp olive oil
- 8 Pork loin (each around 70 grams) (approximately 2 ounces)
- 3 Tbsps Cognac
- freshly ground peppers
- 2 tsps lemon juice
- 8 slices Toast
- mint (to garnish)
Preparation steps
Peel the garlic and mince. Mix with 3 tablespoons butter, the peppercorns and a pinch of salt. Set aside.
Peel the shallots and finely dice. Wipe the mushrooms with a damp cloth and thinly slice.
Heat the olive oil and 1 tablespoon butter in a pan and sauté the pork medallions for 2 minutes per side. Reduce the heat to medium, add the Cognac and cook the meat for 2-3 more minutes, turning once. Season with salt and pepper then remove from the pan and keep warm.
Heat the remaining butter in a separate frying pan and sauté the shallot until translucent. Add the mushrooms and continue to cook until all the liquid has evaporated. Add the herbs and lemon juice and season with salt and pepper.
Toast the bread and cut out 8 cm (approximately 3-inch) discs. Spread the peppercorn butter over the toast, top with the pork medallions and mushrooms and serve garnished with mint leaves.
