Stuffed Pork with Pea Pods, Rice and Apricot Sauce

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Stuffed Pork with Pea Pods, Rice and Apricot Sauce
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Health Score:
7,2 / 10
30 min.
ready in 55 min.
Ready in


200 grams Wild rice
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
How healthy are the main ingredients?
ApricotWhipped creamthymesaltshallotgarlic clove

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.