Roast Loin of Pork

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Roast Loin of Pork
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
590
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie590 kcal(28 %)
Protein89.03 g(91 %)
Fat16.83 g(15 %)
Carbohydrates16.4 g(11 %)
Sugar added0 g(0 %)
Roughage4.29 g(14 %)
Vitamin A1,154.53 mg(144,316 %)
Vitamin D1.5 μg(8 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁2.34 mg(234 %)
Vitamin B₂0.99 mg(90 %)
Niacin45 mg(375 %)
Vitamin B₆2.43 mg(174 %)
Folate108.58 μg(36 %)
Pantothenic acid2.84 mg(47 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂1.84 μg(61 %)
Vitamin C47.07 mg(50 %)
Potassium1,480.49 mg(37 %)
Calcium101.13 mg(10 %)
Magnesium133.58 mg(45 %)
Iron3.07 mg(20 %)
Iodine1.5 μg(1 %)
Zinc6.63 mg(83 %)
Saturated fatty acids4.37 g
Cholesterol236.65 mg
Author of this recipe:

Ingredients

for
4
Ingredients
53 ounces
bone-in Pork loin (skin on)
1 ⅔ cups
2
2
freshly ground peppers
11 ounces
mixed greens (e. g. pak choi, spinach)
2 tablespoons
1
chile pepper (chopped)
1 clove
garlic (chopped)
Product recommendation
Cannot be frozen
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Whisk, 1 Kitchen shears, 1 Oven rack, 1 eventuell Corer

Preparation steps

1.
Wash and dry the meat.
2.
Peel and roughly dice the onions and carrots. Put the diced vegetables, stock and meat (skin side down) into a roasting tin and cook in a preheated oven (180°C) for about 30 minutes. Then turn the meat over so that the skin is uppermost, season with salt and pepper and cook for a further 30 minutes, until the meat is done. Then put the meat on an oven rack and crisp the crackling under the grill. Meanwhile strain the stock, bring to the boil and boil until reduced slightly if necessary. Season to taste.
3.
Wash, trim and roughly chop the greens. Heat the oil and sweat the greens until wilted. Add the chilli and garlic and season with salt.
4.
Remove the crackling from the meat and chop roughly. Slice the meat into individual chops and serve on plates with the gravy. Add a portion of greens and scatter with crackling. Sprinkle with a little sea salt and serve.