Lemony Roast Pork
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms roasted pork roulade (prepared by butcher)
- salt
- peppers
- 2 Tbsps vegetable oil
- 400 grams shallots
- 500 milliliters Beef broth
- 3 lemons
- 2 Tbsps honey
- 1 sprig Sage
Preparation steps
1.
Preheat oven to 160°C (approximately 320°F).
2.
Rinse pork, pat dry and season with salt and pepper. Sauté meat edges in a roasting pan in 1-2 tablespoons of oil. Take out and set aside. Peel shallot and lightly brown in remaining oil in a roasting tin. Deglaze with a little broth and place the meat in. Cut two lemons in half and place with the shallots. Roast about 1.5 hours. As needed, baste roast with remaining broth and turn every 20 minutes.
3.
Peel remaining lemon and squeeze out juice. Set peel aside. Mix juice with honey. Brush meat with lemon mixture during last 20 minutes. If needed, increase oven temperature.
4.
Top roast with sliced lemon peel and sage leaves. Season gravy with salt and pepper before serving. .
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