Pork with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Pork with Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
852
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie852 cal.(41 %)
Protein55 g(56 %)
Fat50 g(43 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A3.4 mg(425 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.4 mg(45 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂0.5 mg(45 %)
Niacin24.7 mg(206 %)
Vitamin B₆2 mg(143 %)
Folate68 μg(23 %)
Pantothenic acid3 mg(50 %)
Biotin22.9 μg(51 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C44 mg(46 %)
Potassium2,132 mg(53 %)
Calcium258 mg(26 %)
Magnesium128 mg(43 %)
Iron5.3 mg(35 %)
Iodine17 μg(9 %)
Zinc9.1 mg(114 %)
Saturated fatty acids21.2 g
Uric acid419 mg
Cholesterol182 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
800 grams carrots (frozen)
1 kilogram Pork butt
salt
peppers
50 grams Emmentaler cheese (in slices)
1 handful Sage
800 grams small potatoes
2 Tbsps vegetable oil
2 Tbsps butter
How healthy are the main ingredients?
carrotpotatoEmmentaler cheeseSagesalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Defrost the vegetables.

3.

Rinse the meat, pat dry, season with salt and pepper and sear in a roasting pan on all sides. Place in the hot oven for 60-70 minutes. During the last 10 minutes of cooking, add the cheese and a few leaves of sage.

4.

For the vegetables, peel the potatoes and boil in salted water for about 25 minutes until done.

5.

Mix the thawed vegetables in the hot butter in a pan, add the drained potatoes and season with salt. Arrange the meat on the vegetables and serve garnished with sage.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks