Crispy Roast Pork with Apples and Prunes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,425 mg | (36 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 39 g |
Ingredients
- Ingredients
- 150 grams Prune
- 350 milliliters Cider
- 1 ⅕ kilograms Roasted pork (ready to cook, with rind)
- salt
- freshly ground peppers
- cloves
- 2 carrots
- 100 grams Parsnips
- 2 garlic cloves
- 1 stalk Leeks
- 1 Tbsp vegetable oil
- 400 grams Pork bone
- ⅖ l Beef stock
- 4 Apple (such as Boskop)
- ½ bunch thyme
- 2 sprigs rosemary
- 3 onions
- 2 Tbsps butter
- 2 Tbsps Rosehip jam
- 2 Tbsps Pastry flour (for flour butter)
- 2 Tbsps butter (for flour butter)
Preparation steps
Soak plums in 75 ml (approximately 1/3 cup) of cider. Rinse and pat dry meat, score rind in a dimond pattern and season with salt and pepper. Rub with clove.
Peel carrots, parsnip, garlic and leek, rinse and cut into pieces. Rinse pork bones. Grease roasting dish with oil. Place pork roast, rind side up, in a pan and add chopped vegetables and bones.
Roast in preheated oven at 200°C (approximately 400°F) for about 20-30 minutes. Add broth and a little cider and reduce oven temperature to 180°C (approximately 350°F). Roast for about 1.5 hours more and add more cider as needed.
At the end of cooking, increase oven temperature to 220°C (approximately 425°F) to make a crispy crust. Rinse and dry apples, quarter and core, cut into slices. Rinse and shake dry herbs, pluck off leaves. Peel onions and halve, cut into strips.
Heat butter in a pan and saute onions until translucent. Add rosehip preserve and apple slices, saute for 5 minutes, stirring. Add herbs and prunes and saute for 2 more minutes. Remove roast from oven and let rest for 10-15 minutes.
Strain cooking sauce through a sieve into a saucepan, add flour butter (flour and butter in a 1: 1 proportion) and mix well, season with salt and pepper. Cut roast into slices, arrange on plates together with apples, prunes, onions and herbs and drizzle with sauce. Serve.
