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Braised pork with fruit
(0 votes)
Health Score:
51 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 55 mins
Calories:
616
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 66 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 700 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 8 fresh Figs
- 250 grams Red Currants
- 4 sprigs thyme
- 2 Tbsps butter
- 1 Tbsp brown sugar
- 150 milliliters Red wine
- 200 milliliters Beef broth
- 2 Juniper berries
- 2 bay leaves
- 20 grams yellow raisins
Preparation steps
1.
Rinse and pat dry meat, trim and season with salt and pepper. Heat oil in a pan and sear meat on all sides for 2-3 minutes. Remove from the pan.
2.
Rinse figs and currants, halve figs. Rinse thyme and pluck off leaves.
3.
Heat butter in a pan and saute figs briefly, sprinkle with sugar and caramelize slightly. Deglaze with red wine and broth. Add juniper berries, bay leaves, currants and raisins. Spread in a roasting pan and add pork, sprinkle with thyme. Braise in preheated oven at 180°C (approximately 350°F ) for about 25 minutes.
4.
Add more broth as needed and baste meat with cooking juices often.
5.
Remove from the oven and let meat rest briefly. Slice and arrange on plates. Drizzle with sauce and serve.
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