Sautéed Pork Medallions with Avocado and Peach Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,567 cal. | (217 %) | ||
| Protein | 883 g | (901 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20.2 mg | (168 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 36.1 mg | (3,610 %) | ||
| Vitamin B₂ | 9.4 mg | (855 %) | ||
| Niacin | 375.9 mg | (3,133 %) | ||
| Vitamin B₆ | 20.4 mg | (1,457 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 28.2 mg | (470 %) | ||
| Biotin | 202.6 μg | (450 %) | ||
| Vitamin B₁₂ | 80 μg | (2,667 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 14,912 mg | (373 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 1,046 mg | (349 %) | ||
| Iron | 45.3 mg | (302 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 81 mg | (1,013 %) | ||
| Saturated fatty acids | 34.3 g | |||
| Uric acid | 6,036 mg | |||
| Cholesterol | 2,200 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 2 Avocados
- 2 Tbsps Lime juice
- 2 Tbsps olive oil
- 8 Pork loin
- salt
- colorful cracked peppers
- For the peach chutney
- 400 grams Peaches
- 200 grams shallots
- 1 red chili pepper
- 25 grams raisins
- 30 grams sugar
- 125 milliliters White vinegar
- salt
Preparation steps
For the peach chutney: Blanch the peaches in a pot of boiling water for 10 seconds. Drain, peel, halve and remove the pits. Cut the peaches into small pieces. Peel, halve and thinly slice the shallots. Rinse the chile, slit lengthwise, remove seeds and chop very finely. Combine all ingredients in a saucepan, bring to a boil over medium heat and cook 5 minutes. Pour 250 ml (approximately 1 cup) of water and cook over low heat, stirring occasionally and adding water if the pan is getting too dry until thick 1-1 1/2 hours. Season to taste and let cool.
Place the pork between 2 sheets of waxed paper and with a meat mallet or the bottom of a pan, pound to flatten. Heat the oil in a skillet over medium heat and saute the pork until golden brown on both sides. Season with salt and pepper, remove from the heat and let stand.
Peel the avocados, cut in half, remove the pits, cut the avocado into wedges and sprinkle with lime juice. Transfer to plates, put the medallions and a little chutney on the medallions and serve . Serve the remaining chutney on the side.
