Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
638
Calories
61g
Protein
31g
Fat
24g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | 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
- 1 boneless pork loin, about 6 lb., tied with
- kitchen twine
- Salt and freshly ground pepper, to taste
- 6 Tbs. (3/4 stick) unsalted butter
- 1 cup light red wine, such as Pinot Noir
- Bouquet garni (1 bay leaf, 6 to 8 fresh thyme
- sprigs and 2 fresh sage leaves, tied together
- with kitchen twine)
- 1/4 cup veal demi-glace mixed with 1 cup
- warmed chicken stock
- 1/4 cup port
- 1/4 cup apricot jam
- 1/4 cup slivered dried apricots, soaked in hot
- water for 20 minutes
- Pomegranate seeds for garnish
- Minced fresh flat-leaf parsley for garnish
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