Fruity Roast Pork with Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,088 cal. | (52 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 79 g | (316 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 91 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 200 ° C top and bottom heat.
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.
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.
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.
