Kassler Cured Pork Loin Roast with Vegetables and Grapes
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
388
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,820 mg | (46 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 105 μg | (53 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Smoked pork loin (boneless)
- 300 grams small shallots
- 500 grams Pumpkin
- 250 milliliters Beef broth
- 1 Tbsp sugar
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 1 tsp sweet Mustard
- ½ tsp ground ginger
- salt
- 125 grams green Grape
- 125 grams purple Grape
Preparation steps
1.
Peel shallots and cut lengthwise into quarters. Cut pumpkin flesh cut into bite-sized cubes. Place meat in a roasting pan and scatter shallots and pumpkin around it.
2.
Mix broth with vinegar, lemon juice, mustard, and ginger. Season with salt. Pour over vegetables and meat. Cover pan and place on the middle rack of an oven preheated to 200°C (approximately 400°F). Roast about 50 minutes, occasionally basting with meat juices.
3.
Finally, add rinsed grapes to pan and return to oven until warmed.
4.
To serve, cut meat into slices and arrange with vegetables and grapes on plates. Garnish with finely chopped parsley, if desired.
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