Roast Pork with Vegetable Pearls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 68.5 g | (70 %) | ||
| Fat | 44.81 g | (39 %) | ||
| Carbohydrates | 73.03 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.91 g | (30 %) |
| Vitamin A | 2,108.46 mg | (263,558 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.08 mg | (26 %) | ||
| Vitamin B₁ | 1.92 mg | (192 %) | ||
| Vitamin B₂ | 0.94 mg | (85 %) | ||
| Niacin | 35.08 mg | (292 %) | ||
| Vitamin B₆ | 2.03 mg | (145 %) | ||
| Folate | 102.19 μg | (34 %) | ||
| Pantothenic acid | 2.16 mg | (36 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 60.24 mg | (63 %) | ||
| Potassium | 2,040.1 mg | (51 %) | ||
| Calcium | 136.63 mg | (14 %) | ||
| Magnesium | 120.54 mg | (40 %) | ||
| Iron | 5.04 mg | (34 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 5.35 mg | (67 %) | ||
| Saturated fatty acids | 12.55 g | |||
| Cholesterol | 172.76 mg |
Ingredients
- For the meat
- 1 kilogram Pork (boneless, back)
- 4 Tbsps vegetable oil
- 1 sprig rosemary
- 2 cloves
- 1 bay leaf
- 2 garlic cloves
- 2 carrots
- 2 onions
- salt (and pepper)
- ½ bottle dark beer
Preparation steps
For the meat: Rinse pork and pat dry with kitchen paper. Brush with 2 tablespoons oil, season with salt and pepper. Preheat oven to 225°C (approximately 425°F). Peel onions, garlic and carrots and coarsely chop. Heat oil in a roasting pan and brown meat on all sides. Add spices and vegetables. Fill roasting pan with beer and simmer about 90 minutes in the oven. Every now and then pour gravy over the meat.
For vegetable pearls: Peel carrots and potatoes, rinse zucchini and using a melon baller, create balls from the vegetables.
Thaw puff pastry slices, roll out a little and shape into 8 small cones. Brush edges with water and press together firmly.
Place cold cone pastries on a baking sheet and bake until crispy for 20 minutes, remove and let cool.
Heat butter in a saucepan, sauté vegetables balls, season with salt and pepper and pour into finished pastry cones. Remove pork from roasting pan, pour gravy through a sieve and cut roast into slices. Serve with vegetables on plates and add gravy over the meat.
