Roast Pork with Mustard Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,459 mg | (36 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 750 grams Pork butt (with rind)
- freshly ground peppers
- 500 grams waxy potatoes
- 500 grams carrots
- 3 garlic cloves
- salt
- 3 Tbsps medium hot Mustard
- 50 grams clarified butter
- 50 grams breadcrumbs
- 2 tsps fresh rosemary
- thyme
- 0.3 l Beef broth
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse pork under running water, pat dry with paper towel and season with pepper. Place pork with the fat side down in a roasting pan, and roast 15 minutes in the preheated oven. Meanwhile, peel potatoes and cut into eighths.
Peel carrots, cut in half lengthwise and cut into slices. Turn pork over in the roasting pan and cook for another 10 minutes. Peel garlic cloves, finely chop and mix in a bowl with a little salt, mustard, oil and breadcrumbs to create a paste.
Finely chop rosemary and thyme chop and also mix with breadcrumb paste. Cover pork with a generous coating of breadcrumb paste. Add vegetables to the roasting pan and add broth. Place pork back in the roasting pan and cook for 75-90 minutes. Serve pork sliced with vegetables.
