Roast Loin of Pork with Fruit Sauce and Potato Casserole

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Roast Loin of Pork with Fruit Sauce and Potato Casserole
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1062
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,062 cal.(51 %)
Protein50 g(51 %)
Fat51 g(44 %)
Carbohydrates92 g(61 %)
Sugar added0 g(0 %)
Roughage14.2 g(47 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin K30.8 μg(51 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.6 mg(55 %)
Niacin23 mg(192 %)
Vitamin B₆1.6 mg(114 %)
Folate83 μg(28 %)
Pantothenic acid3.3 mg(55 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C71 mg(75 %)
Potassium2,461 mg(62 %)
Calcium149 mg(15 %)
Magnesium146 mg(49 %)
Iron8.3 mg(55 %)
Iodine23 μg(12 %)
Zinc4.7 mg(59 %)
Saturated fatty acids24.4 g
Uric acid339 mg
Cholesterol268 mg
Complete sugar31 g

Ingredients

for
6
For the pork
1 kilogram Roasted cutlet (bone-in)
salt (pepper)
300 grams pitted Prune
1 Cinnamon stick
2 cloves
¼ l Red wine
1 large Apple
2 Tbsps apple cider vinegar
For the potato casserole
2 kilograms starchy potatoes
2 onions
salt (pepper)
dried marjoram
3 eggs
4 Tbsps Pastry flour
120 grams sliced Bacon
400 grams sour Whipped cream
How healthy are the main ingredients?
potatoWhipped creamapple cider vinegarsaltclovesApple

Preparation steps

1.

For the pork: Preheat the oven to 200°C (approximately 400°F). Season the meat with salt and pepper.  Place the meat fat side down in a roasting pan. Pour 1/8 liter (approximately 1/2 cup) of boiling water over the meat, place in the oven and roast 10 minutes.

Quarter the prunes and add to the pan along with the cinnamon stick, cloves and red wine and roast 30 minutes, basting frequently with the pan juices. Peel, quarter and core the apple and cut into wedges.  Add the apple to the pan, raise the oven temperature to 180°C (approximately 350°F) and roast 1 hour longer, basting the meat with the pan juices. Wrap the roast in foil and let rest for 10 minutes.

Skim the fat from the pan sauce, stir in the vinegar and season with salt. Cut the meat from the bones, thinly slice and serve with the sauce.

2.

For the potato casserole: Peel the potatoes, rinse and grate the potatoes and drain in a colander. Press on the potatoes to remove as much  water as possible, transfer to a bowl. Peel and finely chop the onion and add to the bowl with the potatoes and 1 teaspoon  marjoram, season with salt and pepper. Stir in the eggs and enough flour so the potato mixture is slightly damp, but not runny.

Preheat the oven to 250°C (approximately 475°F).

 Line the bottom of an ovenproof dish with the bacon, spread the potato mixture over the bacon and smooth the top. Bake until the top is golden brown, about 30 minutes. Serve with the sour cream.