Roast Pork with Apricot and Almond Filling
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Soak the apricots in the apple juice. Toast the almonds in a hot frying pan, remove from the pan and let cool.
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.
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.
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.