Mediterranean Roast Pork with Olives and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 ½ kilograms Roasted cutlet (pork with bone)
- 5 garlic cloves
- 4 organic Oranges
- 1 lemon
- salt
- peppers
- 3 Tbsps chopped thyme
- 2 Tbsps honey
- 750 milliliters Vegetable broth
- 200 grams green Olives
Preparation steps
Rinse and pat dry meat. Peel garlic cloves, press 3 cloves through the press into a bowl and set aside.
Place remaining 2 cloves with meat into a second bowl.
Peel 2 very thin 5 cm (approximatley 2 inch) long orange spirals from one of the oranges and set aside. Squeeze juice from this and two more oranges. Slice remaining orange and set aside.
Squeeze lemon juice. Add lemon and orange juices to meat and marinate, covered, for 1-2 hours.
Remove meat from the marinade and season with salt and pepper. Combine thyme with pressed garlic and honey and brush meat with the mixture on all sides.
Place meat into a roasting pan and roast in preheated oven at 200°C (approximatley 400°F) for about 30 minutes. Add orange and lemon marinade to the pan together with vegetable broth and roast for another 30 minutes. Baste meat wtih cooking juices often.
Add olives to the pan and roast for 30 minutes more.
Add orange slices and orange spirals to the pan and roast for 20 minutes more.
Remove meat from the roasting pan, slice and garnish with orange slices and arrange on plates. Drizzle with sauce and serve.
