Smarter Home Cooking
Sauteed Pork Medallions
with baguette
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 105.1 μg | (175 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,578 mg | (39 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams Pork tenderloin
- 2 carrots (peeled, cut into thin, oblique slices)
- 3 stalks Celery (trimmed, cut into thin, oblique slices)
- 1 onion (peeled, cut lengthwise into thin strips)
- 3 Tomatoes (scalded, skinned, seeded and diced)
- 125 milliliters dry white wine
- 250 milliliters Vegetable broth
- 1 bay leaf
- 1 tsp Mustard
- 4 slices Baguette
- 1 bunch parsley (finely chopped)
- 2 tsps grated Lemon peel
- 2 Tbsps olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
1.
Mix parsley, lemon zest, 1 teaspoon olive oil and pressed garlic. Season with salt and pepper.
2.
Season diced tomatoes with salt and pepper.
3.
Cut pork into 12 slices, pressing slightly flat. Top half of the slices with the parsley mixture. Lay the remaining slices on top and wrap with kitchen twine crosswise.
4.
Fry pork briefly in remaining oil on both sides and remove from the pan.
5.
Sauté onion in the oil, add carrots and celery and sauté briefly. Add white wine, broth and bay leaf and season with salt and pepper. Cover and simmer about 5 minutes. Stir in mustard, add pork back to the pan and simmer, covered, another 5 minutes.
6.
Toast the baguette slices, top with diced tomatoes and serve with the pork and vegetables.
