Baked Pork Medallions with Marsala and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 783 cal. | (37 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 12 dried, pickled Tomatoes (in oil)
- 2 Tbsps Pine nuts
- 2 slices Toast
- 2 eggs
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 40 grams freshly grated Parmesan
- 600 grams Pork tenderloin (ready to cook)
- 350 grams Tagliatelle
- 100 milliliters Marsala wine (or broth)
- 50 grams cold butter
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Drain the tomatoes and chop finely. Toast the pine nuts in a dry frying pan, remove and set aside.
Remove crusts from the bread and finely crumble. Whisk the eggs with 1 tablespoon cold water, season with thyme, salt and pepper and stir in the breadcrumbs. Stir in the tomatoes, pine nuts and Parmesan with a fork. Rinse the pork, pat dry, cut into 12 slices, season with salt and pepper. Heat 2 tablespoons of tomato oil.
Cook the medallions on each side 1 minute, place in a greased baking dish, top each with 1 tablespoon gratin mixture and bake for about 10 minutes in the preheated oven. Meanwhile cook pasta in plenty of boiling salted water until al dente.
For the sauce, loosen the browned bits with Marsala and stir in the butter in small pieces, until the sauce is creamy. Let the noodles drain well, spread on warmed plates, drizzle with the sauce and serve topped with medallions.
