Potato-Topped Pork Medallions with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 31.2 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the potatoes
- 250 grams potatoes
- salt
- 2 Tbsps butter
- 2 Tbsps Whipped cream (at least 30% fat content)
- freshly ground peppers
- 2 tsps chopped fresh marjoram
- also
- 600 grams Pork tenderloin (ready to cook)
- 16 slices Bacon
- 200 milliliters Whipped cream (at least 30% fat content)
- 1 Tbsp chopped fresh marjoram
Preparation steps
For the potatoes: Peel, rinse and boil the potatoes in a pot of boiling salted water until knife-tender, about 25 minutes. Preheat the oven to 200°C (approximately 390°F). Drain the potatoes and squeeze through a potato ricer. Transfer to a bowl and mix with the butter and cream until smooth. Season with salt and pepper and stir in the marjoram. Set aside.
Rinse the pork, pat dry, and cut into 8 medallions. Wrap a slice of bacon around each medallion and thread on skewers. Season with salt and pepper. Place the remaining slices of bacon in a greased baking dish along with the bacon-wrapped medallions and bake until the bacon is crisp, 10-15 minutes. Remove the pan from the oven and heat the broiler.
Spoon the mashed potatoes into a piping bag and pipe them on top of the pork medallions. Broil until the potatoes are golden brown. Remove the medallions and the bacon and keep warm.
Pour off the fat from the baking dish. Pour the cream into the pan, scraping up any browned bits. Transfer to a saucepan and bring to a boil. Stir in the marjoram and season with salt and pepper. Spoon the sauce onto plates and top with the medallions and bacon.
