Herb Rubbed Roast
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 kilograms Pork shoulder
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 garlic cloves
- 4 shallots
- 2 Tbsps olive oil
- salt
- freshly ground pepper
Preparation steps
1.
Rinse meat and pat dry. Peel garlic and press 2 cloves through a garlic press. Rub on meat, season with salt and pepper and place in a roasting dish. Cut shallots in half and add to dish. Drizzle with olive oil and bake in preheated oven at 180°C (approximately 350°F) for 30 minutes. Add 0.5 liters (approximately 2 cups) of water, remaining garlic cloves, 1 sprig of rosemary and 2 sprigs of thyme.
2.
Roast for 90 more minutes. Baste with juices, adding more water if needed. Increase oven temperature to 220°C (approximately 425°F). Pluck remaining herbs and finely chop. Sprinkle over meat, slice and serve.
