Herb Roasted Pork with Root Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 80.3 μg | (134 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,223 mg | (56 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 kilogram roasted pork roulade
- 2 handfuls parsley
- 2 handfuls thyme
- 1 handful rosemary
- 2 shallots
- 2 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 500 milliliters Beef broth
- 1 kilogram Parsnips
- 4 carrots
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the herbs, shake dry, pluck the leaves or needles and very finely chop. Peel the shallots and garlic, finely chop and mix with the olive oil and herbs. Rinse the meat, pat dry, unroll on a clean work surface and season with salt and pepper. Spread 1/2 of the herb mixture over top, roll up and secure with butcher's twine. Spread the remaining herb mixture over top, season with salt and pepper and place in a roasting pan. Add 200 ml (approximately 3/4 cup) broth and bring to a simmer. Transfer to the oven and roast for around 1 hour 30 minutes, basting with broth and turning the meat occasionally.
Peel the parsnips and carrots and rinse. Add to the roasting pan after about 45 minutes.
Remove the meat, discard the butcher's twine and let rest. Meanwhile, strain the pan drippings into a clean saucepan and boil until thickened slightly, if desired. Serve with the sliced meat.
