Roasted Pork Loin
Roasted Pork Loin - A classic home-cooked meal that is both lean and delicious
Healthy, because
Even smarter
Nutritional values
Lean pork supplies the body mainly with vitamin B1. Anyone who eats a carbohydrate-rich diet or likes to drink a glass of alcohol needs a particularly large amount of this B vitamin. One portion already covers the entire daily requirement!
Ideal side dishes for roasting pork loin: Potatoes or spaetzle for satiation and sauerkraut as a supplier of vitamin C, to make better use of the iron contained in the meat.
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 148 mg |
Ingredients
- Ingredients
- 4 onions (about 200 grams)
- 3 tart Apple (about 450 grams)
- 1 tsp fennel seeds
- 6 black peppercorns
- 1 Tbsp grainy Mustard
- 1 tsp dried marjoram
- 2 lbs lean Pork
- coarse salt
- 2 Tbsps Canola oil
- 1 ¼ cups dry Cider
- 1 cup Soy creamer
- peppers
Kitchen utensils
Preparation steps
Peel onions and cut into 1-cm (approximately 3/8-inch) cubes.
Rinse apples, quarter and core.
Crush fennel seeds and peppercorns in a mortar. Mix with mustard and marjoram.
Rinse pork loin, pat dry and rub on all sides with spice mixture and salt.
Heat oil in a roasting pan heat over high heat. Sear pork on all sides for 1 minute.
Transfer pork roast to a plate. Add apples and onions to roasting pan. Cook, stirring, for 3-4 minutes.
Return pork to the pan. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (350°F) until cooked through, about 30 minutes.
Remove pork from pan, cover with aluminum foil and let rest for 10 minutes.
Meanwhile, transfer roasting pan to stovetop and pour in cider.
Bring to a boil over high heat and cook until cider has reduced by half. Add soy creamer and bring to a boil again. Season with salt and pepper. Cut pork roast into slices and serve with apples and onions.
