Crunchy Pork Saddle with Fruit
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
792
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 39.6 μg | (88 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 598 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 54 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 53 ozs Saddle Pork chop (in one piece, boned and tied)
- 2 cloves garlic cloves
- 2 onions (chopped)
- 2 Tbsps vegetable oil
- 1 bay leaf
- 8 small Apple
- salt
- peppers
Preparation
Kitchen utensils
1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Wooden spoon
Preparation steps
1.
Preheat the oven to 200ºC (180ºC fan) 400ºF, gas 6.
2.
Season the saddle of pork generously with salt and pepper. Lay on a rack with the skin uppermost.
3.
Place the oil in a roasting pan, add the onions and garlic, coat with oil and place the rack with the pork on top. Roast for 30 minutes.
4.
Add about 250 ml water and the bay leaf. Roast for a further 30 minutes, adding a little more water if necessary.
5.
Brush the apples with a little oil and place them on the rack around the pork. Increase the oven temperature to 240ºC. Roast for a further 20 minutes until the pork crackling is crisp and the apples are cooked.
6.
Skim the fat off the pan juices, sieve and season with salt and pepper. Serve alongside the carved meat and apples.
