Pork Roast with Fennel and Gravy

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Pork Roast with Fennel and Gravy
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
871
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie871 kcal(41 %)
Protein64.46 g(66 %)
Fat53.32 g(46 %)
Carbohydrates24.72 g(16 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A152.16 mg(19,020 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.42 mg(12 %)
Vitamin B₁2.86 mg(286 %)
Vitamin B₂1.07 mg(97 %)
Niacin26.62 mg(222 %)
Vitamin B₆1.45 mg(104 %)
Folate76.37 μg(25 %)
Pantothenic acid3.23 mg(54 %)
Vitamin B₁₂2.91 μg(97 %)
Vitamin C23.19 mg(24 %)
Potassium1,837.28 mg(46 %)
Calcium171.48 mg(17 %)
Magnesium109.55 mg(37 %)
Iron5.97 mg(40 %)
Zinc11.23 mg(140 %)
Saturated fatty acids16.78 g
Cholesterol220.13 mg

Ingredients

for
4
Ingredients
1 kilogram
Young pork shoulder (without rind)
freshly ground Pepper
4 sprigs
5
2 tablespoons
sharp Mustard
4 tablespoons
250 grams
2 roots
Fennel (with fronds)
200 milliliters
250 milliliters
2 teaspoons
Cornstarch (if desired)
1 tablespoon
Butter (if desired)

Preparation steps

1.

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. 

2.

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.

3.

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.