Roast Pork

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Roast Pork
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
477
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie477 cal.(23 %)
Protein44 g(45 %)
Fat26 g(22 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.2 mg(52 %)
Vitamin K38.4 μg(64 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.6 mg(55 %)
Niacin17.9 mg(149 %)
Vitamin B₆1.1 mg(79 %)
Folate131 μg(44 %)
Pantothenic acid2.1 mg(35 %)
Biotin20.6 μg(46 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C54 mg(57 %)
Potassium1,362 mg(34 %)
Calcium108 mg(11 %)
Magnesium93 mg(31 %)
Iron3.8 mg(25 %)
Iodine10 μg(5 %)
Zinc4.5 mg(56 %)
Saturated fatty acids9.3 g
Uric acid327 mg
Cholesterol145 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 white onion
2 garlic cloves
2 Tbsps vegetable oil
salt
peppers
1 ¼ kilograms roasted pork roulade (trussed)
400 grams Soup vegetables (frozen)
1 lg can peeled Tomatoes
2 tsps Italian Fresh herbs
1 generous pinch ground paprika (sweet)
50 grams Whipped cream
How healthy are the main ingredients?
TomatoWhipped creamoniongarlic clovesalt

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). Peel the onion and garlic and chop finely. Mix the garlic with the oil and season with salt and pepper. Coat the pork with the garlic oil. 

2.

Place the soup vegetables and onion in a roasting pan. Arrange the roast over the vegetables and roast for 45 minutes, turning once. Reduce the heat to 180°C (approximately 350°F). Add the tomatoes and roast for another 1 hour 15 minutes.

3.

Remove the roast from the oven and wrap in aluminum foil. Sprinkle the vegetables with the herbs and paprika and bring to a boil. Reduce the heat to medium and simmer for about 5 minutes. Remove 1/2 of the vegetables from the sauce and set aside. Purée the remaining vegetable mixture and then stir in the cream and reserved vegetables. Season with salt and pepper. 

4.

To serve, slice the roast and serve with the sauce on the side.