Roast Pork with Marjoram and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted pork (with rind)
- salt
- freshly ground peppers
- 2 Tbsps Canola oil
- 250 milliliters Beef broth
- 6 onions
- 1 handful marjoram
- 300 milliliters Cider
- 2 Tbsps honey
- 5 small Apple
Preparation steps
Rinse and pat dry roast, season with salt and pepper all around. Score rind in a diamond pattern. Heat oil in a roasting pan and brown meat on all sides. Add broth to the pan and roast meat in preheated oven at 200°C (approximately 400°F) for about 1 hour.
Peel onions and cut lengthwise into wedges. Rinse marjoram, shake dry and pluck off leaves. Add onions to the pan and reduce oven temperature to 180°C (approximately 350°F) and roast for 1 more hour. Add cider to the pan and brush rind with honey.
30 minutes before the end of roasting, rinse and quarter apples, core and cut into wedges. Add apples and half of marjoram to the pan and turn oven to a broiler temperature. Roast until apples are crisp, watching carefully.
Turn off oven and let roast rest for 10-15 minutes in the oven. Sprinkle with remaining marjoram. If desired, serve with boiled potatoes.
