Pork Medallions with Onions and Port Wine
Pork medallions with onions and port wine - Lots of flavor, few calories
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 103 mg |
Ingredients
- Ingredients
- 750 grams Pork tenderloin
- salt
- peppers
- 3 Tbsps olive oil
- 6 onions
- 1 Vanilla bean
- 100 milliliters Port wine
- 1 Tbsp apple cider vinegar
- 1 bay leaf
- 2 stalks parsley
Preparation steps
Rinse pork under cold water, pat dry and season with salt and pepper.
Heat 1 tablespoon oil in a pan. Sear pork over high heat on all sides for about 4 minutes. Bake on a rack over a baking sheet in a preheated oven at 140°C (fan not recommended; gas mark 1-2) (approximately 275°F) for about 30 minutes. Deglaze pan drippings with a little water and set aside.
Meanwhile, peel onions halve and cut into strips. Cut vanilla bean lengthwise.
Heat the remaining oil in a pan. Cook onion over low heat whle stirring until translucent. Deglaze with wine, add pan drippings, vinegar, vanilla bean and bay leaf. Cover and simmer for about 20 minutes over low heat. Season with salt and pepper.
Meanwhile, rinse the parsley, shake dry and chop.
Remove the meat from the oven, cover with foil and let rest for a few minutes. Arrange onions on 4 plates. Cut the meat into slices, place on plates and sprinkle with parsley.
