Pork Roast with Fennel and Gravy
(Percentage of daily recommendation)
|Calorie||871 kcal||(41 %)|
|Protein||64.46 g||(66 %)|
|Fat||53.32 g||(46 %)|
|Carbohydrates||24.72 g||(16 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.3 g||(21 %)|
|Vitamin A||152.16 mg||(19,020 %)|
|Vitamin D||2.5 μg||(13 %)|
|Vitamin E||1.42 mg||(12 %)|
|Vitamin B₁||2.86 mg||(286 %)|
|Vitamin B₂||1.07 mg||(97 %)|
|Niacin||26.62 mg||(222 %)|
|Vitamin B₆||1.45 mg||(104 %)|
|Folate||76.37 μg||(25 %)|
|Pantothenic acid||3.23 mg||(54 %)|
|Vitamin B₁₂||2.91 μg||(97 %)|
|Vitamin C||23.19 mg||(24 %)|
|Potassium||1,837.28 mg||(46 %)|
|Calcium||171.48 mg||(17 %)|
|Magnesium||109.55 mg||(37 %)|
|Iron||5.97 mg||(40 %)|
|Zinc||11.23 mg||(140 %)|
|Saturated fatty acids||16.78 g|
For the pork: Preheat the oven to 200°C (approximately 390°F). Rinse the pork, pat dry and season with salt and pepper to taste. Pluck leaves from 2 rosemary sprigs and finely chop. Peel and coarsely chop the garlic. In a bowl, stir the rosemary and garlic with the mustard. Rub over the pork. Tie the roast with butcher's twine.
Heat the oil in a roasting pan set over medium heat. Add the roast and sear until golden on all sides. Peel and coarsely chop the shallots. Add to the pork along with the remaining rosemary.
For the fennel: Rinse the fennel and cut into 8 wedges. Trim the fronds and set aside. Add the fennel wedges to the roasting pan.
For the pork: Stir the wine and broth into the roasting pan. Roast in the oven for 1 1/2 hours, turning occasionally. Continuously baste the pork with the pan juices and add water to the pan if necessary.
For serving: Remove the roast from the roasting pan and wrap in aluminum foil. Season the pan juices with salt and pepper to taste. In a bowl, stir the cornstarch with enough water to make a paste. Stir into the juices along with the butter, and simmer until thickened. Slice the pork and serve with the fennel and sauce.