Roast Pork with Cucumber Sauce
Healthy, because
Even smarter
Nutritional values
We should not eat too much of pork, because it contains arachidonic acid, which can promote inflammation in the body. But if we eat it only in a relaxed way we can benefit from the minerals and B vitamins.
Of course you can also enjoy the roast pork with cucumber sauce warm. For this, cut the meat into thicker slices and serve with a side dish such as red cabbage.
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 7 g |
Ingredients
- for the pork
- 1 ½ kilograms Pork butt
- salt
- freshly ground pepper
- ½ Leek
- 2 carrots
- 200 grams Celery
- 1 large onion
- 1 tsp Caraway
- ¼ l Broth
- ⅛ l white wine
- for the cucumber sauce
- 1 Cucumber
- 2 garlic cloves
- 4 Tbsps Mayonnaise
- 200 grams Yogurt (0.1% fat)
- ½ bunch Dill
- splash lemon juice
- salt
- freshly ground pepper
Preparation steps
For the pork, rinse meat, pat dry and season vigorously with salt and pepper. Place in a greased ovenproof dish.
Peel onion, cut in half and then into cubes. Peel and dice carrots and celery. Rinse leeks, cut in half lengthwise and then into strips. Spread vegetables around the meat and sprinkle with caraway seeds. Roast in a preheated oven at 200°C (approximately 400°F) for about 2 hours. After 20 minutes, pour in white wine and a little stock. Baste meat as needed with pan juices, adding more stock when necessary. When done, remove meat from oven and cool before slicing.
For the cucumber sauce, peel cucumber and cut in half lengthwise. Scrape out seeds and finely chop.
Peel garlic and finely chop. Blend cucumber, garlic, mayonnaise, yogurt and lemon juice in a blender until smooth. Stir in dill and season with salt and pepper. Serve pork slices with cucumber sauce.
