Herbed Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,296 mg | (57 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 700 grams festkochende potatoes
- 3 onions
- 700 grams carrots
- 1 kilogram Pork loin
- 1 Tbsp Mustard
- salt
- peppers (freshly ground)
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 l Vegetable broth
- ½ Tbsp herbes de Provence (dried)
- 1 bay leaf
- 2 Tbsps clarified butter
- 2 Tbsps butter
- sugar
Preparation steps
Cook the potatoes in boiling water for 15-20 minutes. Drain and then peel. Peel the onions. Cut 1 onion into strips and dice the remaining onions. Peel the carrots. Cut 3 carrots into small cubes. Cut the rest into strips and cook until al dente in boiling water for about 4 minutes.
Run the meat with mustard and season with salt and pepper.
In a saucepan heat the oil, and cook the pork until seared.
Briefly saute the onion and carrot cubes and then reduce the heat. Add the tomato paste, broth, herbs, and bay leaf. Cover and simmer everything for 2 hours. About 20 minutes before the end of cooking the roast, cut the cooked potatoes into slices. Cook the potatoes in hot butter for 10 minutes, until crispy, turning as needed. Add the onion strips and saute briefly. Season with salt and pepper.
Melt the butter in a pot and cook the carrot strips until soft. Season with salt, pepper, and sugar.
Remove the meat from the pan and keep covered and warm.
Puree the vegetables and sauce. Press through a fine sieve into a saucepan. Bring the sauce to a boil, adding water if it reduces too much. Season with salt and pepper. Serve the pork with the sauce, carrots and potatoes while warm.
