Fruity Roast Pork with Grapes

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Fruity Roast Pork with Grapes
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1088
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,088 cal.(52 %)
Protein45 g(46 %)
Fat57 g(49 %)
Carbohydrates99 g(66 %)
Sugar added79 g(316 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.1 mg(43 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁2.6 mg(260 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.5 mg(171 %)
Vitamin B₆1.1 mg(79 %)
Folate40 μg(13 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C7 mg(7 %)
Potassium1,221 mg(31 %)
Calcium78 mg(8 %)
Magnesium82 mg(27 %)
Iron6.8 mg(45 %)
Iodine5 μg(3 %)
Zinc9 mg(113 %)
Saturated fatty acids23.1 g
Uric acid404 mg
Cholesterol201 mg
Complete sugar91 g

Ingredients

for
4
Ingredients
1 kilogram Roasted pork (from the shoulder, without rind)
salt
freshly ground peppers
2 garlic cloves
4 sprigs rosemary
2 Tbsps fennel seeds
2 Tbsps vegetable oil
40 grams clarified butter
100 grams shallots
400 milliliters elderflower syrup
250 milliliters Beef broth
300 grams green Grape
cornstarch
How healthy are the main ingredients?
Grapeshallotrosemarysaltgarlic clove

Preparation steps

1.

Preheat the oven to 200 ° C top and bottom heat.

2.

Rinse pork roast, pat dry and season with salt and pepper on all sides. Peel garlic and chop very finely. Rinse rosemary, shake dry, pluck off leaves and combine with fennel seeds and garlic. Coat meat with oil and press herb mixture onto meat. Tie with a kitchen string.

3.

Heat clarified butter in a roasting pan and brown meat on all sides. Peel shallots and halve, depending on size. Baste meat with half of elderberry syrup, stuff with shallots and bake in preheated oven at 200°C (approximately 400°F) for about 1 hour, basting occasionally with meat juices. After about 30 minutes of cooking, add remaining syrup and broth. Rinse and clean grapes, add to meat  about 10 minutes before the end of cooking. 

4.

Remove roast from oven and wrap in foil, let rest for 10 minutes. Remove grapes with a slotted spoon and set aside. Strain cooking sauce and season with salt and pepper. Mix cornstarch with a little water and add to sauce. Remove kitchen string from roast, cut into slices and arrange on plates. Garnish with grapes and drizzle with sauce. Serve.