Lemon Roased Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted cutlet
- 1 bunch Sage
- rosemary (1 bunch)
- thyme (1 bunch)
- 4 garlic cloves
- 2 organic lemons
- 1 Tbsp fennel seeds
- 4 Tbsps olive oil
- 1 kilogram small potatoes
- 600 milliliters Vegetable broth
- 300 grams Crème fraiche
- salt
- peppers
Preparation steps
Rinse the meat, pat dry, and rub with salt and pepper. Mix 2 tablespoons of the chopped sage, rosemary, and thyme with the zest of one lemon. Peel garlic, finely chop and mix in. Stir in the fennel seeds and 2 tablespoons of olive oil. Rub on the roast.
Add the remaining oil in a large roasting pan. Rinse the potatoes, pat dry and cut in half lengthwise. Sprinkle with the remaining sage leaves, thyme, rosemary, and lemons. Peel garlic cloves, cut into slices and sprinkle on the roast.
Put everything in a 200°C (approximately 400°F) oven for 30 minutes. Pour in the vegetable broth and cook for another 60 minutes. Remove the potatoes. Mix the creme fraiche with salt, pepper, and 2 tablespoons of lemon juice. Cut the roast into slices before serving. Sprinkle with rosemary and garnish with lemon. Serve with the creme fraiche sauce.
