Pork with Sweet Potato Hash Browns
Nutritional values
(Percentage of daily recommendation)
| Calorie | 281 kcal | (13 %) | ||
| Protein | 3.17 g | (3 %) | ||
| Fat | 22.77 g | (20 %) | ||
| Carbohydrates | 16.57 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.25 g | (8 %) |
| Vitamin A | 1,169.08 mg | (146,135 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 3.96 mg | (33 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 0.97 mg | (8 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 18.06 μg | (6 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 0.36 μg | (1 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 1.95 mg | (2 %) | ||
| Potassium | 280.19 mg | (7 %) | ||
| Calcium | 40.63 mg | (4 %) | ||
| Magnesium | 20.53 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 17.26 μg | (9 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 6.17 g | |||
| Cholesterol | 66.65 mg |
Ingredients
- For the sweet potato hash browns
- 300 grams Sweet potato
- 1 egg
- 2 tsps Pastry flour
- salt
- peppers
- 4 Tbsps Canola oil
- fresh Chervil (for garnish)
- For the sauce
- 100 milliliters Whipped cream
- salt
- peppers (from the mill)
Preparation steps
For the sauce, rinse the vegetables, trim and peel and chop. Melt the butter in a saucepan and cook the vegetables until lightly brown. Deglaze with the broth and boil down to about a third. Rinse the thyme and season with salt and pepper. Add the cream and remove from heat.
For the grilled vegetables, rinse the zucchini, trim and cut into wedges. Rinse and halve the tomatoes.
Preheat the oven to 210°C (approximately 415°F). Rinse the meat, pat dry, remove tendons, place in a baking dish and brush with butter. Season with salt and pepper and cook for about 20 minutes in the oven. Then let it rest under aluminum foil for about 10 minutes. Pour the drippings from the baking dish into the sauce.
Meanwhile, for the sweet potato hash browns, peel the sweet potatoes and grate on a grater. Mix the egg and the flour and season with salt and pepper. Heat the oil in a nonstick pan, form 4 shapes and fry both sides for a total of about 8 minutes.
During this time, grill the vegetables in a hot pan on all sides for 6-8 minutes. Pour through a fine sieve.
Place the sweet potato hash browns and grilled vegetables on plates. Cut the fillet into slices and place on the hash browns. Drizzle with the sauce and garnish with fresh parsley.
