Apricot-Stuffed Pork Tenderloin with Potato Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 110.3 μg | (184 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.3 mg | (219 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,036 mg | (51 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the gnocchi
- 600 grams mealy potatoes
- 100 grams Pastry flour
- 1 egg yolk
- ½ tsp salt (plus more for cooking)
- For the wine sauce
- 1 shallot
- 1 Tbsp butter
- 2 centiliters sherry
- ¼ l Veal stock
- 75 milliliters dry white wine
- 100 milliliters Whipped cream
- For the stewed cabbage
- 500 grams Napa cabbage
- 1 Tbsp finely chopped shallots
- 1 Tbsp butter
- salt
- white peppers
- ¼ l vegetable stock
- 1 generous pinch ground Caraway
- For the pork tenderloin
- 12 Apricot
- 750 grams Pork tenderloin (center cut)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters Veal stock
- 1 tsp butter
Preparation steps
For the gnocchi, scrub potatoes and cook in boiling water for about 30 minutes until knife-tender. Peel and press through a potato ricer while still warm. Mix potatoes with flour, egg yolk and salt and knead to a smooth, pliable dough. Form dough into logs about 2 cm (approximately 3/4 inch) thick and cut into pieces about 1.5 cm (approximately 1/2 inch) long. Press dough with the tines of a fork to make the signature groove pattern. Boil gnocchi in salted water until they rise to the surface. Remove gnocci from water with a slotted spoon and keep warm until ready to serve.
For the wine sauce, peel shallot, chop finely and sauté in butter. Deglaze pan with sherry and boil down. Add veal stock and white wine to pan and simmer until reduced by about half.
For the stewed cabbage, rinse cabbage, remove leaves from stalk and cut into strips 5 mm (approximately 1/4 inch) wide. Peel shallot, chop finely and sauté in butter with cabbage strips. Add caraway seeds and season with salt and pepper. Pour in vegetable stock and cover, stirring occasionally, until cabbage is tender.
Preheat oven to 160°C (approximately 325°F).
For the pork tenderloin, rinse apricots, pat dry, halve and remove pits. Cut the pork tenderloin into 4 fillets and pierce each fillet lengthwise with a knife sharpener or wooden spoon handle. Press 2 apricots into each pork fillet. Briefly sauté remaining apricot halves in butter, remove from pan and set aside. In the same pan, briefly sauté pork fillets, then place on a wire rack set on a rimmed baking sheetand bake 15-20 minutes.
Meanwhile, add 100 ml (approximately 3 ounces) veal stock to the wine sauce and strain. Add cream to the sauce, season with salt and pepper and bring just to a boil. Puree sauce until foamy with an immersion blender.
To serve, cut stuffed pork tenderloin fillets into halves and place on warm plates. Arrange gnocchi and stewed cabbage around fillets and drizzle with wine sauce as desired.
