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Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)97.2125
Energy (kCal)716.5087
Carbohydrates (g)42.1501
Total fats (g)17.2787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes). Blend the sauce in a food processor until smooth. Stir in the sugar, salt, pepper, rosemary, thyme, and white wine. | 2. PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin. Slice the tenderloin into 1” thick medallions. Heat the canola oil in a very hot, heavy frying pan. For medium-rare medallions, sear them for about 1½ minutes on each side. For well-done medallions, sear them for about 4 minutes on each side. Lightly season the medallions with salt and pepper. | 3. TO SERVE: Reheat the Saskatoon and rhubarb sauce. Remove the sauce from the heat and quickly whisk in the butter. Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 544.0012 0.0 93.6135 16.0027
    blueberry 1 1/2 1/2 126.54 32.1678 1.6428 0.7326
    rhubarb 1 1/2 cups 38.43 8.3082 1.6469999999999998 0.366
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 2 -3 tablespoons 0.0 0.0 0.0 0.0
    salt 1 pinch - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    rosemary 1 tablespoon dried 2.227 0.3519 0.0563 0.0996
    thyme 1 tablespoon dried 2.424 0.5868 0.1334 0.0403
    butter 1 -2 tablespoon 0.0 0.0 0.0 0.0
    white wine 1 -2 tablespoon - - - -
    canola oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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