Roast Pork with Fruit
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
732
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pork butt (ready to cook boneless)
- salt
- freshly ground white peppers
- 1 tsp ground cilantro
- 20 grams clarified butter
- 300 milliliters Beef stock
- 100 milliliters Orange juice
- 2 Tbsps honey
- 100 grams dried Figs
- 100 grams dried Plum
- 100 grams dried Apricot
- 400 grams mixed seedless Grape
- 1 Cinnamon stick
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse the meat, pat dry, rub the coriander all over the meat, season with salt and pepper. Heat the clarified butter in a roasting pan and brown the meat all over.
Pour in the stock and roast about 1 1/2 hours. Gently heat the orange juice in a small saucepan and dissolve the honey in it. Baste the meat from time to time with the orange juice mixture.
3.
Meanwhile cut the dried fruit into strips. Rinse the grapes on the stems and drain.
4.
About 30 minutes before the end of cooking, add the fruit and cinnamon stick to the pan and mix. Roast until the meat is tender and serve sliced with the pan sauce spooned over.
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