Photo: Sam Loyd
Pork Medallions with Romesco Sauce
11 ingredients
Serves 4.
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Pork tenderloin is both tender and lean, so take care not to overcook it. The center of the pork should be just barely rosy when it is done. Chilling the tenderloin in the freezer for about 30 minutes will make it easier to slice the meat neatly into medallions.
Estimated Nutrition (whole recipe, rough)
500
Calories
31g
Protein
32g
Fat
18g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 lb.
- 3/4 tsp. salt
- 1/2 tsp. crushed fennel seeds
- 1/2 tsp. ground cumin
- 2 tsp. sweet smoked paprika
- 1/4 cup toasted walnut pieces
- 1 garlic clove
- 1 jar (8 oz.) roasted red bell peppers, drained
- 4 1/2 Tbs. olive oil
- 1 Tbs. dry sherry vinegar or red wine vinegar
- 1/4 tsp. cayenne pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes