Fruity Pork Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 67.3 μg | (112 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,953 mg | (49 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 500 grams Pork tenderloin
- 150 grams dried Apricot
- 2 Tbsps butter
- 500 milliliters Beef broth
- 8 stalks Celery
- 750 grams waxy potatoes
- 1 Orange
- 1 Apple
- 125 grams Whipped cream
- 1 tsp cornstarch
- 4 Tbsps almonds
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 4 Tbsps parsley
Preparation steps
Soak the apricots overnight.
Cut the pork tenderloin into 2 cm (approximately 3/4 inch) cubes. Heat the butter in a large pot and sauté the pork until browned on all sides. Remove from the pan.
Rinse the celery and slice thinly. Reserve a few of the leafy tops for garnish.
Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes.
Sauté the potatoes and celery until golden brown. Stir in the beef broth, cover and simmer for about 10 minutes.
Zest the orange and cut out the segments.
Rinse the apple, peel, quarter, remove the core and dice. Return the pork to the pot and stir in the orange zest, orange segments, diced apples and soaked apricots. Cover and simmer for about 10 minutes.
Mix the cornstarch and whipping cream together until smooth and stir into the stew.
Toast the almonds in a dry pan until golden brown.
Stir in the orange segments and season the stew with salt, pepper and lemon juice. Ladle into bowls, garnish with chopped parsley and serve.
