Roast Pork with Apricot and Almond Filling

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Roast Pork with Apricot and Almond Filling
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 cal.(16 %)
Protein40 g(41 %)
Fat14 g(12 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E6.7 mg(56 %)
Vitamin K23.9 μg(40 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.3 mg(144 %)
Vitamin B₆1 mg(71 %)
Folate56 μg(19 %)
Pantothenic acid1.6 mg(27 %)
Biotin11 μg(24 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C12 mg(13 %)
Potassium1,063 mg(27 %)
Calcium65 mg(7 %)
Magnesium81 mg(27 %)
Iron3.3 mg(22 %)
Iodine8 μg(4 %)
Zinc4 mg(50 %)
Saturated fatty acids2.4 g
Uric acid293 mg
Cholesterol92 mg
Complete sugar9 g

Ingredients

for
6
Ingredients
100 grams dried Apricot
120 milliliters Apple juice
50 whole almonds
1 kilogram Pork loin (boneless)
salt
freshly ground peppers
2 Tbsps freshly chopped thyme
2 Tbsps vegetable oil
1 bunch Soup vegetables
100 milliliters dry white wine
200 milliliters Beef stock
2 bay leaves
3 peppercorns
100 grams Apricot jam
How healthy are the main ingredients?
Apple juiceApricotthymealmondsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Soak the apricots in the apple juice. Toast the almonds in a hot frying pan, remove from the pan and let cool.

3.

Rinse the pork, pat dry, and cut lengthwise and open. Rub the outside with salt and pepper. Drain the fruit and fill the meat with the almonds and apricots. Fold the meat back over and tie with twine. Rub with thyme. In a roasting pan, heat the oil and brown the meat on all sides. Remove and set aside.

4.

Rinse the vegetables, coarsely chop and sauté in the frying pan. Deglaze with the wine mix the meat with the spices and add to the wine. Bake in the preheated oven and simmer for about 1 1/2 hours. Baste as needed. For the last 30 minutes, cover the roast with jam and continue to bake.

5.

Remove the meat from the oven and let it rest briefly. Cook the juice from the pan into a gravy. Thicken with cornstarch if necessary. Cut the roast into slices and serve on a plate. Serve the sauce on the side.