Pork with Vegetables
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,132 mg | (53 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 419 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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