Pork with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,523 cal. | (215 %) | ||
| Protein | 885 g | (903 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 17.8 mg | (148 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.5 mg | (864 %) | ||
| Niacin | 377.8 mg | (3,148 %) | ||
| Vitamin B₆ | 20.2 mg | (1,443 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 29.7 mg | (495 %) | ||
| Biotin | 217.9 μg | (484 %) | ||
| Vitamin B₁₂ | 80.1 μg | (2,670 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 14,455 mg | (361 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 1,024 mg | (341 %) | ||
| Iron | 44.9 mg | (299 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 80.5 mg | (1,006 %) | ||
| Saturated fatty acids | 40 g | |||
| Uric acid | 6,060 mg | |||
| Cholesterol | 2,239 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 8 Pork loin (each about 80 grams)
- salt
- peppers
- 1 Tbsp clarified butter
- 1 small onion
- 250 grams button Mushroom
- 1 tsp Pastry flour
- 150 milliliters Beef broth
- 100 milliliters Whipped cream
- 2 Apple
- 1 Tbsp honey
- 1 Tbsp butter
- 2 Tomatoes
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse pork medallions and pat dry. Season with salt and pepper. Heat clarified butter in a pan and brown meat on both sides. Place into a roasting pan and roast in preheated oven at 120°C (approximately 250°F) for about 20 minutes.
Peel onion and chop finely. Saute in meat drippings until translucent. Clean and halve mushrooms, add to onion and saute until browned. Coat with flour and saute briefly. Degplaze pan with broth and cream, simmer for about 5 minutes until creamy. Season with salt and pepper.
Rinse apples, quarter and core, cut into slices. Heat butter in a pan and saute apple slices briefly, add honey and saute for about 2-3 minutes or until al dente.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Add to mushroom sauce and simmer briefly.
Arrange meat with sauce and apple slices on plates. Sprinkle with parsley.
If desired, serve with gnocchi.
