Photo: Sam Loyd
Roast Pork with Dried Fruit and Catalan-Style Spinach
15 ingredients
openrecipes
Pork and dried fruit are natural partners, as this recipe from Spanish chef José Andrés demonstrates. Before you brown the meat, pat it dry with paper towels to ensure a good sear.
Estimated Nutrition (whole recipe, rough)
732
Calories
66g
Protein
38g
Fat
29g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 dried apricots
- 20 dried pitted prunes
- 1 cup brandy
- 1 bone-in pork loin roast, about 4 lb., excess fat trimmed
- Kosher salt, to taste, plus 1/2 tsp.
- 4 celery stalks, cut into large dice
- 2 carrots, cut into large dice
- 2 yellow onions, cut into large dice
- 10 garlic cloves, peeled
- 3 bay leaves
- 6 fresh thyme sprigs
- 1 cup white wine
- 1 cup chicken stock
- 2 Tbs. pine nuts, toasted
- Catalan-style spinach for serving (see related recipe at left)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes