Directions:
- Marinade: In an hermetic bag, mix all ingredients of the marinade.
- Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
- Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
- Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
- Serve medallions and garnish with spiced pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.04 Kcal (1541 kJ) | ||
| Calories from fat | 127.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.21g | 22% | |
|---|---|---|---|
| Cholesterol | 149.62mg | 50% | |
| Sodium | 256.71mg | 11% | |
| Potassium | 881.37mg | 19% | |
| Total Carbs | 12.12g | 4% | |
| Sugars | 10.98g | 44% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 43.11g | 86% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.22 Kcal (591 kJ) | ||
| Calories from fat | 49.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 22% | |
|---|---|---|---|
| Cholesterol | 57.41mg | 50% | |
| Sodium | 98.5mg | 11% | |
| Potassium | 338.18mg | 19% | |
| Total Carbs | 4.65g | 4% | |
| Sugars | 4.21g | 44% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 16.54g | 86% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 13% | |
| Calcium | 15.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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