Almond Pork Roast with Vegetables and Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,097 cal. | (52 %) | ||
| Protein | 81.26 g | (83 %) | ||
| Fat | 65.23 g | (56 %) | ||
| Carbohydrates | 46.4 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.51 g | (35 %) |
| Vitamin A | 666.48 mg | (83,310 %) | ||
| Vitamin D | 1.66 μg | (8 %) | ||
| Vitamin E | 10.02 mg | (84 %) | ||
| Vitamin B₁ | 1.99 mg | (199 %) | ||
| Vitamin B₂ | 1.35 mg | (123 %) | ||
| Niacin | 40.45 mg | (337 %) | ||
| Vitamin B₆ | 2.14 mg | (153 %) | ||
| Folate | 145.64 μg | (49 %) | ||
| Pantothenic acid | 3.51 mg | (59 %) | ||
| Biotin | 22.87 μg | (51 %) | ||
| Vitamin B₁₂ | 1.86 μg | (62 %) | ||
| Vitamin C | 137.52 mg | (145 %) | ||
| Potassium | 2,343.91 mg | (59 %) | ||
| Calcium | 300.46 mg | (30 %) | ||
| Magnesium | 220.73 mg | (74 %) | ||
| Iron | 5.18 mg | (35 %) | ||
| Iodine | 25.71 μg | (13 %) | ||
| Zinc | 7.22 mg | (90 %) | ||
| Saturated fatty acids | 26.86 g | |||
| Cholesterol | 406.65 mg |
Ingredients
- Ingredients
- 1 slice Toast
- ½ bunch Chervil
- 100 grams chopped almonds
- 2 egg yolks
- salt
- freshly ground peppers
- 1 ⅕ kilograms Pork loin
- 2 Tbsps vegetable oil
- 1 onion
- 2 Fennel bulb
- 1 Papaya
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 300 milliliters Whipped cream
- 50 grams butter
- 1 tsp lemon juice
- sugar
Preparation steps
Cut crust off bread and tear white into crumbs. Rinse chervil, pat dry, pluck and chop leaves. Put stems aside. Toast almonds in a dry frying pan until golden brown. Mix crumbs, chopped chervil, egg yolks and almonds, then season with salt and pepper. Preheat oven to 175°C (approximately 345°F). Rinse meat, pat dry and season with salt and pepper.
Heat oil in a Dutch oven and brown the meat on all sides. Roast in preheated oven for 45 minutes. After 25 minutes spread the almond mixture on top. Meanwhile peel onions and chop coarsely. Rinse fennel bulbs, cut in half and remove the stalks.
Cut into thin slices and halve these. Peel papaya, cut in half, remove seeds and cut into wedges. Boil wine and broth in a pot. Add chervil stems and onion. Let boil at low heat to reduce by half then pour through a sieve into a second pot.
Whip the cream until semi-rigid, add and boil again. To bind 30 grams (approximately 1 ounce) butter in flakes, mix with a hand blender. Season with salt, pepper and lemon juice. Heat the remaining butter in a pan and braise fennel for 5 minutes. Add papaya and season with salt, pepper and 1 pinch of sugar to taste. Cut the roast into slices and serve with vegetables and sauce.
