Pork Tenderloin with Apricots

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Pork Tenderloin with Apricots
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Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
408
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein45 g(46 %)
Fat14 g(12 %)
Carbohydrates19 g(13 %)
Sugar added6 g(24 %)
Roughage1.7 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.7 mg(164 %)
Vitamin B₆1.1 mg(79 %)
Folate11 μg(4 %)
Pantothenic acid1.7 mg(28 %)
Biotin11 μg(24 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C10 mg(11 %)
Potassium1,010 mg(25 %)
Calcium24 mg(2 %)
Magnesium63 mg(21 %)
Iron2.9 mg(19 %)
Iodine3 μg(2 %)
Zinc4.2 mg(53 %)
Saturated fatty acids8 g
Uric acid322 mg
Cholesterol136 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 pc fresh ginger (About 2 cm)
400 grams Apricot
800 grams Pork tenderloin
salt
peppers
1 sprig rosemary
1 Tbsp clarified butter
4 Tbsps Apricot liqueur
1 Tbsp powdered sugar
30 grams butter
2 tsps cornstarch
How healthy are the main ingredients?
Apricotgingerrosemarysalt

Preparation steps

1.

Peel ginger and finely chop. Rinse apricots, remove pits and cut into quarters. Rub pork with salt, pepper and ginger. Heat butter in a pan over medium heat, add rosemary and fry pork on all sides for 6-7 minutes. Then wrap pork in aluminum foil and bake in preheated oven at 80°C (approximately 150°F) for about 90 minutes. Add 100 ml (approximately 3 1/2 ounces) of water to the pan, add apricot liqueur and simmer for 2-3 minutes. Add powdered sugar to the pan, let caramelize briefly and then add butter to the sauce. Add apricots and heat. Mix cornstarch with a little cold water in a bowl until smooth and season with salt and pepper. Add cornstarch mixture to the pan and let sauce thicken.

2.

Cut pork diagonally into slices and serve with apricot sauce.