Pork With Apricot Glaze

1. melt butter in pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice.

2. stir over low heat until jam is melted.

3. place pork in greased shallow ovenproof dish in single layer.

4. pour suace over.

5. bake uncovered in moderate oven for about 25 minutes or until pork is tender (or microwave on high for 8 minutes).

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Nutrient	Quantity
Total fats	437.1653 g
Protein	266.7226 g
Carbohydrates	293.527 g
Energy	5831.905 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.4261 g
Water	614.8639 g
Aspartic acid	15.6224 g
Calcium, Ca	4504.281 mg
Lutein + zeaxanthin	12.2875 g
Fiber, total dietary	95.0114 g
Fatty acids, total trans-polyenoic 13:0	0.01 g
Carotene, beta	51.4105 g
Niacin	61.1529 mg
Vitamin A, RAE	181.334 g
Arginine	24.2693 g
Riboflavin	5.49 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0567 g
Fatty acids, total saturated 20:1	0.6046 g
Glutamic acid	37.0343 g
Sodium, Na	2795.6725 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3763 g
Total lipid (fat)	437.1653 g
Manganese, Mn	18.172 mg
Fructose	2.5164 g
Proline	7.6849 g
Fatty acids, total saturated 16:0	39.2983 g
Fatty acids, total saturated 8:0	0.0016 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.7805 g
Choline, total	353.9277 mg
Sugars, total	25.3567 g
Serine	8.9719 g
Fatty acids, total saturated 10:0	0.1668 g
Fatty acids, total saturated 18:0	18.4007 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	2.2737 mg
Selenium, Se	96.6562 g
Ash	57.9729 g
Fatty acids, total saturated 18:1 undifferentiated	162.6236 g
Pantothenic acid	6.7502 mg
Phenylalanine	8.7544 g
Copper, Cu	16.1317 mg
Betaine	13.6784 mg
Thiamin	12.2619 mg
Retinol	150 g
Methionine	5.3594 g
Iron, Fe	35.064 mg
Carbohydrate, by difference	293.527 g
Phosphorus, P	7833.654 mg
Folate, total	1003.738 g
Dihydrophylloquinone	0.2496 g
Tocopherol, gamma	0.4579 mg
Fatty acids, total saturated 4:0	0.0015 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Fatty acids, total saturated 22:1 undifferentiated	0.0056 g
Alanine	8.6043 g
Cholesterol	250 mg
Valine	9.232 g
Fatty acids, total saturated 18:2 undifferentiated	186.5732 g
Glycine	11.2662 g
Carotene, alpha	0.8 g
Glucose (dextrose)	3.6695 g
Fatty acids, total saturated 14:0	1.1816 g
Zinc, Zn	48.3128 mg
Isoleucine	7.1331 g
Fatty acids, total saturated 12:0	0.0073 g
Fatty acids, total polyunsaturated	190.7973 g
Fatty acids, total saturated 14:1	0.0036 g
Fatty acids, total polyunsaturated 17:1	0.0017 g
Leucine	12.6533 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	1194.629 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	1003.738 g
Tryptophan	3.5928 g
Vitamin C, total ascorbic acid	21.4228 mg
Phytosterols	32.632 mg
Galactose	0.0463 g
Fatty acids, total polyunsaturated 18:1 c	1.1392 g
Fatty acids, total saturated 6:0	0.0076 g
Tyrosine	6.8902 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	13.798 g
Fatty acids, total saturated	61.7116 g
Histidine	4.8513 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0016 g
Fatty acids, total monounsaturated	164.7892 g
Threonine	6.8455 g
Folate, food	1003.738 g
Cryptoxanthin, beta	5.01 g
Vitamin E (alpha-tocopherol)	5.7871 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	1060.581 mg
Lysine	5.4366 g
Potassium, K	5580.0075 mg
Cystine	3.3197 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 tablespoons	34.84	7.4485	0.441
Butter	60	5130	235.71	432
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Apricot jam	2 tablespoons	96.8	25.76	0.08
Onion	1	64	14.944	0.16
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Curry powder	2 tablespoons	40.95	7.0346	1.7653
pork fillet	500 g	445	0	2.5