Stuffed Pork Medallions with Carrots and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 252 μg | (420 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,964 mg | (49 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 kilogram Pork tenderloin
- 800 grams carrots
- olive oil
- salt
- ½ tsp sugar
- 200 grams Spinach
- 1 handful parsley
- 2 sprigs oregano
- 1 garlic clove
- 1 shallot
- freshly ground peppers
- Nutmeg
- 75 grams grated Parmesan
- 2 Tbsps breadcrumbs
Preparation steps
Rinse the pork, pat dry and cut into 8 medallions. Cut a pocket in each medallion horizontally. Peel the carrots and sauté in 2 tablespoons hot oil with the sugar and salt for 1-2 minutes. Add the broth and cook until tender, covered, for 6-8 minutes. Remove the lid and cook until the liquid is almost completely evaporated.
Preheat the oven to 200°C (approximately 400°F).
Rinse the spinach and parsley, shake dry and pluck the leaves. Quickly blanch in boiling salted water, squeeze out excess water and chop coarsely. Pluck the oregano leaves and finely chop. Add to the spinach. Peel the garlic and shallot, finely dice and sauté until translucent in 1 tablespoon hot oil. Add the spinach mixture, remove from the heat and season with salt, pepper and nutmeg. Let cool slightly then stuff into the pockets of the medallions. Season the medallions with salt and pepper and sear in 2-3 tablespoons hot oil on both sides. Arrange in a baking dish with the carrots.
Mix the Parmesan with the breadcrumbs and 2-3 tablespoons oil. Sprinkle over the carrots and pork and bake until golden brown, about 15 minutes.
