Pork Stew with Almonds over Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,225 mg | (31 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 800 grams Pork tenderloin (ready to cook parried)
- 300 grams fresh Plum
- 1 onion
- 2 Tbsps Pastry flour
- 2 Tbsps vegetable oil (to saute)
- 1 tsp Tomato paste
- 100 milliliters dry Red wine
- 250 milliliters Beef broth
- 400 grams Tagliatelle
- salt
- 2 Tbsps slivered almonds
- 1 Tbsp freshly chopped parsley
- Maple syrup
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Rinse the pork, pat dry and cut into bite-size cubes. Rinse and halve the plums, remove the pits and quarter the plums. Peel the onion and chop finely. Heat 1 tablespoon of the oil in a Dutch oven. Sprinkle the meat with flour, add to the pan and saute on all sides. Remove with a slotted spoon. Add the remaining oil to the pan and saute the onions until translucent. Stir in the tomato paste and deglaze with the red wine. Allow to boil down and add some broth. Add the meat back to the pan and simmer gently, stirring occasionally, for 10 minutes. Add the plums and cook until the meat and plums are tender, 5-10 minutes, adding more broth if necessary.
Meanwhile, cook the pasta according to package directions for al dente. Toast the almonds in a dry skillet until golden brown. Add the parsley and almonds to the stew and season with maple syrup, salt and pepper.
Drain the pasta. Spoon the stew over the pasta and serve garnished with parsley.
