Fruity Pork Stew

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Fruity Pork Stew
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Calories:
641
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie641 cal.(31 %)
Protein40 g(41 %)
Fat30 g(26 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.4 μg(2 %)
Vitamin E7.2 mg(60 %)
Vitamin K67.3 μg(112 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.3 mg(153 %)
Vitamin B₆1.2 mg(86 %)
Folate72 μg(24 %)
Pantothenic acid2.6 mg(43 %)
Biotin11.8 μg(26 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C85 mg(89 %)
Potassium1,953 mg(49 %)
Calcium191 mg(19 %)
Magnesium149 mg(50 %)
Iron4.6 mg(31 %)
Iodine12 μg(6 %)
Zinc4.3 mg(54 %)
Saturated fatty acids12 g
Uric acid327 mg
Cholesterol112 mg
Complete sugar20 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoCeleryApricotWhipped creamalmondparsley

Preparation steps

1.

Soak the apricots overnight. 

2.

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. 

3.

Rinse the celery and slice thinly. Reserve a few of the leafy tops for garnish. 

4.

Peel the potatoes and cut into 2 cm (approximately 3/4 inch) cubes.

5.

Sauté the potatoes and celery until golden brown. Stir in the beef broth, cover and simmer for about 10 minutes. 

6.

Zest the orange and cut out the segments. 

7.

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. 

8.

Mix the cornstarch and whipping cream together until smooth and stir into the stew. 

9.

Toast the almonds in a dry pan until golden brown. 

10.

Stir in the orange segments and season the stew with salt, pepper and lemon juice. Ladle into bowls, garnish with chopped parsley and serve.