Sautéed Pork Medallions with Avocado and Peach Chutney

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Sautéed Pork Medallions with Avocado and Peach Chutney
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
4567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie4,567 cal.(217 %)
Protein883 g(901 %)
Fat98 g(84 %)
Carbohydrates27 g(18 %)
Sugar added7 g(28 %)
Roughage6.9 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E20.2 mg(168 %)
Vitamin K19.2 μg(32 %)
Vitamin B₁36.1 mg(3,610 %)
Vitamin B₂9.4 mg(855 %)
Niacin375.9 mg(3,133 %)
Vitamin B₆20.4 mg(1,457 %)
Folate153 μg(51 %)
Pantothenic acid28.2 mg(470 %)
Biotin202.6 μg(450 %)
Vitamin B₁₂80 μg(2,667 %)
Vitamin C20 mg(21 %)
Potassium14,912 mg(373 %)
Calcium129 mg(13 %)
Magnesium1,046 mg(349 %)
Iron45.3 mg(302 %)
Iodine48 μg(24 %)
Zinc81 mg(1,013 %)
Saturated fatty acids34.3 g
Uric acid6,036 mg
Cholesterol2,200 mg
Complete sugar26 g

Ingredients

for
4
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
How healthy are the main ingredients?
Peachshallotsugarraisinsolive oilAvocado

Preparation steps

1.

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.

2.

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.

3.

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.

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