Smarter Home Cooking

Sauteed Pork Medallions

with baguette
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Sauteed Pork Medallions
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie443 cal.(21 %)
Protein35 g(36 %)
Fat14 g(12 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A2.2 mg(275 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K105.1 μg(175 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.7 mg(131 %)
Vitamin B₆1.1 mg(79 %)
Folate97 μg(32 %)
Pantothenic acid1.9 mg(32 %)
Biotin17.9 μg(40 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C50 mg(53 %)
Potassium1,578 mg(39 %)
Calcium148 mg(15 %)
Magnesium93 mg(31 %)
Iron3.6 mg(24 %)
Iodine16 μg(8 %)
Zinc3.5 mg(44 %)
Saturated fatty acids2.7 g
Uric acid283 mg
Cholesterol69 mg
Complete sugar14 g

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
How healthy are the main ingredients?
Celeryparsleyolive oilMustardcarrotonion

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.

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