Pork and Potato Roast
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 cups Pork tenderloin (cut into 1 inch cubes)
- 2 medium, white potatoes (peeled and cut into 1 inch cubes)
- 1 clove garlic cloves (minced)
- 2 Tbsps parsley (finely chopped)
- salt
- peppers
- parsley (to garnish)
- 1 bay leaf (to garnish)
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Bring a large saucepan of salted water to the boil and cook the potato for 6-7 minutes until tender. Drain and allow to steam off for a few minutes.
3.
Combine the pork, potatoes and garlic in a roasting tray. Add the oil and seasoning and toss to coat well.
4.
Roast for 20-25 minutes until the potatoes are crisp on the outside and the pork is cooked through.
5.
Remove and stir in the parsley.
6.
Adjust the seasoning if necessary then spoon onto serving plates and garnish with a sprig of parsley and a bay leaf. Serve immediately.
