Sauteéd Pork Medallions and Whole Tenderloin with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Pork tenderloin (each about 400 grams)
- salt
- freshly ground peppers
- 1 organic Orange
- 2 sprigs thyme
- 30 grams clarified butter
Preparation steps
Wash tenderloins, pat dry, trim excess fat and tendon and cut one of the tenderloins into 1.5 cm (approximately 1/2 inch) thick medallions. Leave the second tenderloin whole and season generously with salt and pepper. Preheat oven to 220°C (approximately 425°F). Rinse orange, grate zest and squeeze juice.
Rinse thyme, shake dry and strip leaves from stems. In a pan, heat butter. Add whole tenderloin and cook until browned on all sides. Place on a baking sheet lined with parchment paper and bake until cooked through, 10-15 minutes.
In the same pan, sear pork medallions over high heat on both sides. Reduce heat and continue cooking until medallions are cooked through. Remove from pan and keep warm. Deglaze pan drippings with orange juice. Place whole pork tenderloin and the medallions on a platter, drizzle with a little orange sauce and serve sprinkled with orange zest and thyme leaves.
