Pork Tenderloin with Apricots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
Cut pork diagonally into slices and serve with apricot sauce.
