(Percentage of daily recommendation)
|Calorie||2,642 kcal||(126 %)|
|Protein||141.08 g||(144 %)|
|Fat||206.9 g||(178 %)|
|Carbohydrates||67.86 g||(45 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7.73 g||(26 %)|
|Vitamin A||0.05 mg||(6 %)|
|Vitamin D||13.75 μg||(69 %)|
|Vitamin E||3.32 mg||(28 %)|
|Vitamin B₁||2.93 mg||(293 %)|
|Vitamin B₂||2.13 mg||(194 %)|
|Niacin||65.03 mg||(542 %)|
|Vitamin B₆||4.27 mg||(305 %)|
|Folate||60.99 μg||(20 %)|
|Pantothenic acid||5.09 mg||(85 %)|
|Vitamin B₁₂||2.81 μg||(94 %)|
|Vitamin C||70.28 mg||(74 %)|
|Potassium||3,504.63 mg||(88 %)|
|Calcium||180.29 mg||(18 %)|
|Magnesium||174.81 mg||(58 %)|
|Iron||11.78 mg||(79 %)|
|Zinc||21.2 mg||(265 %)|
|Saturated fatty acids||58.8 g|
Rinse the pork, pat dry and arrange in a wreath shape (bones outwards). Tie with kitchen twine and put on a baking sheet.
Preheat the oven to 180°C (approximately 350°F).
Peel 2 garlic cloves and squeeze into a small bowl. Add herbs, season with salt and pepper and mix with 2-3 tablespoons of oil. Brush the meat with the oil mixture. Roast in oven about 1.5 hours. If necessary add a little water to the baking sheet to prevent scorching.
Scrub the potatoes thoroughly and pat dry. Peel the remaining garlic and toss with the remaining oil and the potatoes. Season with salt and pepper and spread around the meat during the last 40 minutes of cooking time.
Arrange meat on a platter, place some potatoes in the center and serve the rest of the potatoes alongside the roast.