Plum Stuffed Pork with Poppy Seed Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Pork tenderloin (300 grams)
- 100 grams Plum
- 1 tsp finely chopped ginger
- 1 tsp vegetable oil
- 1 tsp soy sauce
- 1 pinch cayenne pepper
- salt
- ¼ tsp black peppercorns
- 1 scallion
- 200 grams Pastry flour
- 2 eggs
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 100 milliliters chicken stock
- 2 Tbsps butter
- 20 grams ground Poppy seeds
- 1 Tbsp Crème fraiche
Preparation steps
Cut pork tenderloin lengthwise forming a slit in middle. Wash, pit and chop plums.
Grind ginger oil, soy sauce, cayenne pepper, 1 pinch of salt and peppercorns in a mortar to form a paste.
Rinse scallion, chop finely and stir with ginger paste. Add plums. Place mixture in a saucepan uncovered over low heat for about 5 minutes.
For the noodles, mix flour with eggs, 1/2 teaspoon salt and about 50 ml (approximately 3 1/2 tablespoons) of lukewarm water. Mix well and beat until dough begins to bubble.
Leave plums in a sieve to drain. Stuff slit in pork tenderloin with plum filling and season well with salt and pepper.
In a skillet, completely sear pork vigorously. Pour in stock and cook covered for about 20 minutes over low heat.
For the noodles, bring 2 liters (approximately 8 cups) of salted water to a boil. In a pan, melt butter over low heat and fry poppy seeds, stirring. Cut dough into portions using a spaetzle board and add to boiling water. Once noodles rise to surface of water, remove with a slotted spoon, drain well and mix in pan with butter and poppy seeds.
Remove pork and mix cream fraiche into drippings to make a sauce. Season with salt and pepper. Slice meat and serve with sauce and poppy spaetzle.
