Roast Loin of Pork with Fruit Sauce and Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,062 cal. | (51 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 2,461 mg | (62 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 339 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the pork
- 1 kilogram Roasted cutlet (bone-in)
- salt (pepper)
- 300 grams pitted Prune
- 1 Cinnamon stick
- 2 cloves
- ¼ l Red wine
- 1 large Apple
- 2 Tbsps apple cider vinegar
- For the potato casserole
- 2 kilograms starchy potatoes
- 2 onions
- salt (pepper)
- dried marjoram
- 3 eggs
- 4 Tbsps Pastry flour
- 120 grams sliced Bacon
- 400 grams sour Whipped cream
Preparation steps
For the pork: Preheat the oven to 200°C (approximately 400°F). Season the meat with salt and pepper. Place the meat fat side down in a roasting pan. Pour 1/8 liter (approximately 1/2 cup) of boiling water over the meat, place in the oven and roast 10 minutes.
Quarter the prunes and add to the pan along with the cinnamon stick, cloves and red wine and roast 30 minutes, basting frequently with the pan juices. Peel, quarter and core the apple and cut into wedges. Add the apple to the pan, raise the oven temperature to 180°C (approximately 350°F) and roast 1 hour longer, basting the meat with the pan juices. Wrap the roast in foil and let rest for 10 minutes.
Skim the fat from the pan sauce, stir in the vinegar and season with salt. Cut the meat from the bones, thinly slice and serve with the sauce.
For the potato casserole: Peel the potatoes, rinse and grate the potatoes and drain in a colander. Press on the potatoes to remove as much water as possible, transfer to a bowl. Peel and finely chop the onion and add to the bowl with the potatoes and 1 teaspoon marjoram, season with salt and pepper. Stir in the eggs and enough flour so the potato mixture is slightly damp, but not runny.
Preheat the oven to 250°C (approximately 475°F).
Line the bottom of an ovenproof dish with the bacon, spread the potato mixture over the bacon and smooth the top. Bake until the top is golden brown, about 30 minutes. Serve with the sour cream.
