Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,032 mg | (51 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams Roasted pork (Chopped piece, boneless)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 20 grams butter
- ¼ l Beef broth (in a jar)
- 2 tsps cornstarch
- 500 grams shallots
- 2 Tbsps butter
- 500 grams carrots (with green)
- 600 grams potatoes
- chopped parsley (for potatoes)
Preparation steps
Rinse meat, pat dry and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F). Heat oil and butter in a roasting pan and sear meat on all sides. Pour in broth, cover and simmer in oven for 1 hour. Remove roast and cover to keep warm. Pour pan juices through a sieve, decant into a pot, season with salt and pepper and thicken by adding cornstarch mixed with water.
Peel potatoes and cook in boiling salted water until knife-tender, about 25 minutes. Drain, rinse with cold water and drain again.
Peel carrots, leaving some greenery intact and cook in boiling salted water for about 10 minutes. Drain.
Peel shallots and saute in butter over medium heat in a pan for about 8 minutes.
Cut roast into slices, drizzle with sauce and serve with vegetables. Garnish potatoes with parsley.
