Photo: Sam Loyd
Pork medallion stuffed with pear and shredded nettles with mustard mash, glazed baby carrots and blackberry sauce
11 ingredients
30 min + 1 hr
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
579
Calories
31g
Protein
21g
Fat
67g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pear | 1 medium (178g) | 101 |
| Honey | 1 tbsp (21g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 200g/7oz pork fillet
- ½ conference pear, peeled, core removed, flesh finely chopped
- 4-6 nettlenettles
- 2 medium King Edward
- 6 baby carrots
- 1 tsp wholegrain mustard
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 1-2 tbsp honey
- 20 blackberries
- 1-2 tbsp red wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes