Sautéed Pork Medallions with Leeks and Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 66.5 μg | (111 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 1 lemon (zest and juice)
- 4 Tbsps soy sauce
- 2 Tbsps sugar
- 500 grams Plum
- 500 grams Leeks
- 4 Tbsps clarified butter
- 150 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
Cut the fillet into 8 slices. In a shallow dish large enough to hold the pork in a single layer, whisk together the lemon zest and juice, the soy sauce and sugar. Add the meat, turning to coat and marinate 1 hour in the refrigerator.
Rinse, halve and pit the plums. Cut the white and light green parts of the leeks into thin rings and rinse well.
Heat 2 tablespoons of the clarified butter in a skillet. Lift the meat from the marinade, reserving the marinade, pat dry and cook until golden brown on both sides, about 2 minutes.
Heat the remaining clarified butter and saute the leeks until crisp-tender. Add the reserved marinade and the broth to the pan and simmer 2 minutes. Add the plums and cook 2 minutes. Season with salt and pepper and serve with the medallions.
