Stuffed Pork with Pea Pods, Rice and Apricot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 200 grams Wild rice
- salt
- 2 Pork tenderloin (each 300 grams)
- 1 shallot
- 3 garlic cloves
- 300 grams fresh Apricot
- 4 sprigs thyme
- 4 Tbsps vegetable oil
- freshly ground peppers
- 300 milliliters Whipped cream
- 2 Tbsps Apricot jam
- 200 grams fresh peas
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Cook the rice in salted boiling water at a 1: 2 ratio for 20 minutes.
Rinse the pork, pat dry and trim of fat and tendons. For the filling, peel the shallot and garlic and dice finely. Rinse the apricots, cut in half, remove seeds and cut in fine cubes (set aside 2 tablespoons for the sauce). Rinse the thyme, shake dry and chop finely. In a hot pan with 2 tablespoons oil, sauté the diced shallot and garlic for 1-2 minutes until translucent and then add the apricots and thyme. Briefly sauté and remove from heat. Cut a pocket into the pork tenderloin lengthwise and distribute the filling therein. Close with toothpicks, season the outside with salt and pepper and brown on all sides in a hot pan with the remaining oil. Place on a lined baking sheet and cook in preheated oven 10-15 minutes until done. Deglaze the pan drippings with cream, stir in the apricot jam and the remaining apricot pieces and season with salt and pepper. Boil briefly. Meanwhile, trim the pea pods, rinse and blanch for 2-4 minutes in boiling salted water. Cut the pork into slices and serve with the rice and peas on plates. Serve drizzled with apricot sauce.
