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Oven-Roasted Pork Tenderloin with Apricot Risotto
MERRY EDWARD'S WINERY18Ingredients
75Minutes
1030Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 2 pork tenderloins (about 1 pound each)
- kosher salt
- black pepper (in a mill)
- 1/2 cup apricot (conserve or apricot jam, such as Ken Coopersmith’s homemade We Be Jammin’ Apricot Jam)
- 1 tsp. ground cardamom
- 5 garlic cloves (minced)
- 1 lemon
- 1 cup dry white wine
- 6 apricots (ripe, halved and pitted)
- 4 cups homemade chicken stock
- 4 slices bacon
- 2 Tbsp. butter
- 1 yellow onion (cut into small dice)
- 1 1/2 cups Italian rice (preferably Vialone Nano or Carnaroli)
- 1/2 cup apricots (minced dried California)
- 3 oz. dry jack (grated Estero Gold, Vella, or similar cheese)
- 2 Tbsp. chives (fresh snipped, or chopped Italian parsley)
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NutritionView More
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1030Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1030Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium960mg40% |
| Potassium1810mg52% |
| Protein71g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber7g28% |
| Sugars15g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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