nordic

Danish Pork Medallions with Apple Thyme Pan Sauce and Roasted Carrots

Name: Danish Pork Medallions with Apple Thyme Pan Sauce and Roasted Carrots
Yield: 1 serving
Cuisine: nordic
Ingredients: 170 g pork tenderloin, cut into medallions; 220 g carrots, cut into thick sticks; 140 g apple, sliced; 20 g olive oil; 12 g butter; 160 g chicken stock, low sodium; 10 g Dijon mustard; 2 g fresh thyme leaves; 10 g lemon juice; 2 g salt; 1 g black pepper

This roasted dish pairs pork tenderloin, cut into medallions with carrots, cut into thick sticks, apple, sliced and fresh thyme leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

42 g Protein

44 g Carbohydrates

37 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g pork tenderloin, cut into medallions 202 kcal
220g carrots, cut into thick sticks 90 kcal
140g apple, sliced 73 kcal
20g olive oil 177 kcal
12g butter 86 kcal
160g chicken stock, low sodium 10 kcal
10g Dijon mustard 7 kcal
2g fresh thyme leaves 2 kcal
10g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

carrotsolive oilsaltblack pepper
Heat oven to 425 F (220 C). Toss carrots with 1 tbsp olive oil, salt, and pepper; roast 18-22 minutes until browned and tender.
pork tenderloinolive oilsaltblack pepper
Season pork medallions with salt and pepper. Sear in a skillet over medium-high heat with 1 tsp oil, 2-3 minutes per side until cooked through; remove to rest.
applebutter
Reduce heat to medium. Add butter and sliced apple to the same pan; cook 3-4 minutes until lightly browned.
chicken stockDijon mustardfresh thyme leaveslemon juice
Add chicken stock and thyme; simmer 3-4 minutes to reduce. Stir in Dijon mustard and lemon juice; adjust seasoning.
pork tenderloincarrotsapplefresh thyme leaves
Serve pork with apple-thyme sauce and roasted carrots.