Baked Pork Loin

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Baked Pork Loin
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
627
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie627 kcal(30 %)
Protein63.65 g(65 %)
Fat29.22 g(25 %)
Carbohydrates26.41 g(18 %)
Sugar added0 g(0 %)
Roughage5.63 g(19 %)
Vitamin A1,210.65 mg(151,331 %)
Vitamin D1 μg(5 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁1.77 mg(177 %)
Vitamin B₂0.8 mg(73 %)
Niacin31.89 mg(266 %)
Vitamin B₆1.83 mg(131 %)
Folate50.18 μg(17 %)
Pantothenic acid2.25 mg(38 %)
Biotin4.27 μg(9 %)
Vitamin B₁₂1.27 μg(42 %)
Vitamin C24.49 mg(26 %)
Potassium1,316.18 mg(33 %)
Calcium114.2 mg(11 %)
Magnesium111.39 mg(37 %)
Iron3.54 mg(24 %)
Iodine9.94 μg(5 %)
Zinc4.93 mg(62 %)
Saturated fatty acids9.27 g
Cholesterol177.5 mg

Ingredients

for
4
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
How healthy are the main ingredients?
LeekMacadamia Nutsparsleyonioncarrottomato

Preparation steps

1.

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. 

2.

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.

3.

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.

4.

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.

5.

Cut the roast carefully into slices and arrange on plates with the sauce. Serve with a mixed salad, if desired.