Pork with Peas and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 806 cal. | (38 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 52.5 μg | (88 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,588 mg | (40 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 520 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 kilogram Pork (such as shoulder)
- 2 garlic cloves
- 5 sprigs thyme
- olive oil
- freshly ground peppers
- salt
- 400 grams fresh Peas
- 400 grams Broad bean
- 250 grams Baby carrot
- 1 handful fresh Fresh herbs (such as chervil, savory and chives)
Preparation steps
Rinse the pork and pat dry. Peel garlic and chop finely. Pluck the thyme leaves and mix with the garlic and 3-4 tablespoons of olive oil. Season with pepper and rub over the meat. Cover and marinate for about 4 hours in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
Season meat with salt and brown on all sides in a roasting pan. Pour in a little water and cook in the oven for 2 hours. Baste the roast occasionally with pan drippings and add water as needed.
For the vegetables, blanch the peas in boiling salted water for 2-3 minutes, rinse and drain. Blanch the beans in boiling salted water for 6-8 minutes, rinse, drain and remove the skins. Rinse carrots, peel and trim. Just before serving, sauté vegetables in olive oil over high heat for 1-2 minutes and season with salt and pepper.
Cut the meat into slices and pour a little gravy over the meat. Arrange on plates with the vegetables and serve topped with coarsely chopped herbs.
