Baked Pork Loin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 73.6 μg | (123 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,591 mg | (40 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 438 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meat and sauce
- 1 onion
- 1 carrot
- 150 grams Leeks
- 150 grams Celery root
- 1 Tomato
- 1 kilogram Pork loin (without skin and fat layer)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 180 milliliters Vegetable broth
- 1 tsp cornstarch
- For the crust
- 2 carrots
- 80 grams Macadamia Nuts (roasted and salted)
- 1 handful parsley
- 2 egg whites
- salt
- 1 tsp Dijon mustard
- 2 Tbsps breadcrumbs
- 1 tsp lemon zest
Preparation steps
For the meat and sauce, preheat the oven to 180°C (approximately 350°F). Peel the onion and chop finely. Peel carrot, leeks and celery root, rinse, trim and coarsely chop. Rinse the tomatoes and cut into quarters. Rinse the meat, pat dry and season with salt and pepper. Heat clarified butter in a large roasting pan and brown the meat with the vegetables. Deglaze with the broth and roast in the oven until meat reaches an internal temperature of about 65°C (approximately 150°F), about 1 hour.
Meanwhile, for the crust, peel the carrots and finely grate. Chop nuts coarsely. Rinse the parsley and chop finely. Beat egg whites with a pinch of salt until stiff. Gently fold in carrots, nuts, parsley, mustard, breadcrumbs and lemon zest.
Remove the finished roast and set the oven to broil. Place the meat on a baking sheet and pat dry. Spread carrot-nut mixture evenly on the roast and smooth the surface. Place under broiler and broil 8-12 minutes, watching carefully.
Meanwhile, strain the gravy through a fine-meshed sieve into a saucepan. Mix cornstarch with cold water and whisk into the sauce over medium heat until thickened. Season to taste.
Cut the roast carefully into slices and arrange on plates with the sauce. Serve with a mixed salad, if desired.
