Crispy Roast Pork with Apples and Prunes

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Crispy Roast Pork with Apples and Prunes
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
813
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie813 cal.(39 %)
Protein39 g(40 %)
Fat49 g(42 %)
Carbohydrates49 g(33 %)
Sugar added1 g(4 %)
Roughage11 g(37 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.8 mg(57 %)
Vitamin K46.7 μg(78 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.1 mg(151 %)
Vitamin B₆1.1 mg(79 %)
Folate73 μg(24 %)
Pantothenic acid1.8 mg(30 %)
Biotin20.9 μg(46 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C37 mg(39 %)
Potassium1,425 mg(36 %)
Calcium103 mg(10 %)
Magnesium89 mg(30 %)
Iron5.8 mg(39 %)
Iodine34 μg(17 %)
Zinc7.8 mg(98 %)
Saturated fatty acids19.3 g
Uric acid386 mg
Cholesterol162 mg
Complete sugar39 g

Ingredients

for
6
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
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)
How healthy are the main ingredients?
LeekParsnipthymerosemarysaltcloves

Preparation steps

1.

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.

2.

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.  

3.

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. 

4.

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.

5.

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.  

6.

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.  

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