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Apricot Pork Tenderloin

Apricot Pork Tenderloin

with Roasted Potatoes and Spring Salad

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The combination of apricot jam and mustard makes a summery and delicious glaze for pork! Roasted potatoes and a bright spring salad add richness and texture, making every mouthful an experience in taste.

Allergens:Sulphites/SulfiteMustard/MoutardeMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Pork Tenderloin

2 tbsp

Apricot Jam

(ContainsSulphites/Sulfite)

7 g

Rosemary

600 g

Red Potato

113 g

Baby Spinach

50 g

Shallot

132 unit

Cucumber

56 g

Dried Apricots

(ContainsSulphites/Sulfite)

6 g

Garlic

1 tbsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

5 tbsp

Oil*

1 tsp

Salt and Pepper*

1 tsp

Sugar*

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2510 kJ
Calories600 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber6 g
Protein43 g
Cholesterol120 mg
Sodium850 mg
Instructions
Instructionsarrow up iconarrow up icon
1

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