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Herb Crusted Pork with Potatoes
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 1 hr 55 mins
Calories:
528
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,653 mg | (41 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the crust
- 3 garlic cloves
- 1 bunch Basil
- 1 bunch parsley
- 2 Tbsps sharp Mustard
- 5 Tbsps ground Hazelnuts
- 1 egg yolk
- salt
- freshly ground peppers
- butter
- For the meat
- 800 grams raw, trimmed Smoked pork chop
- 1 Tbsp Pastry flour
- 600 grams young, waxy potatoes
- ¼ l water (or beer)
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Peel garlic and chop finely. Rinse herbs, shake dry, pluck the leaves from the stems and also finely chop. Combine garlic, herbs, mustard, nuts, egg yolk, salt and pepper.
3.
Rub meat with salt and pepper and place in a buttered roasting pan. Sprinkle with flour and cook in preheated oven for 30 minutes. After 30 minutes, spread herbal mixture on top, add peeled potatoes cut into quarters and 1/4 liters (approximately 8 1/2 ounces) of water or beer and finish cooking for another 40 minutes. Remove the roast from the pan, cut into slices and serve arranged on top the potatoes.
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