Pork Roast with Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Roasted pork (with rind, such as shoulder)
- salt
- peppers
- 2 Tbsps vegetable oil
- 2 onions
- 2 garlic cloves
- 250 milliliters milk
- 250 milliliters Beef broth
- 1 tsp peppercorns
- 4 Juniper berries
- 2 bay leaves
- 1 Tbsp cornstarch
Preparation steps
Rinse the pork roast, pat dry, and season with salt and pepper. Heat 1 tablespoon oil in a roasting pan and fry the pork roast in it until brown on all sides. Remove the pork roast from the pan and keep aside.
Peel the onions and garlic, cut the onion into strips, and the garlic into slices. Heat the remaining oil in the same roasting pan and saute the onions and garlic until light golden brown. Pour the milk and the beef broth. Crush the peppercorns and juniper berries in a mortar and add along with the bay leaves into the sauce. Season with salt, add the pork roast, cover the roasting pan and cook in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 2½ hours.
Baste the roast in between with the sauce and pour the milk as needed. Remove the lid from the pan during the last 30 minutes and let the crust brown in the oven. If necessary, increase the temperature.
Mix the starch with 2 tablespoons cold water. Remove the roasting pan from the oven, lift out the pork roast and let stand briefly.
Mix the sauce (pass through a sieve if desired) in the roasting pan with the cornstarch and put on heat. Let it boil and season with salt and pepper. Place the pork roast back into the sauce and serve in the roasting pan.
Serve with vegetables as desired.
