Roast Pork
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
801
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,212 mg | (55 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Roasted pork (boneless)
- salt
- freshly ground peppers
- 5 onions (peeled and halved)
- 2 garlic cloves (peeled and halved)
- 1 Tbsp Caraway
- 2 Tbsps vegetable oil
- 500 milliliters Dark beer
- 500 milliliters Beef broth
- 2 tsps cornstarch
- 500 grams shallots
- 2 Tbsps butter
- 500 grams baby carrots (with greens)
- 600 grams potatoes
- chopped parsley (for potatoes)
Preparation steps
1.
Rinse meat, pat dry and rub with salt, caraway seeds and pepper.
2.
Preheat oven to 180°C (approximately 350°F).
3.
Heat oil in a roasting pan and brown the meat on all sides. Pour in some beer and broth, add halved onions and garlic cloves and simmer about 1 1/2 hours in the oven. Baste roast with beer and broth occasionally.
4.
Thicken sauce with a mixture of a little cold water and cornstarch. Season with salt and pepper.
5.
As a side dish, cook potatoes and carrots for 5 minutes in boiling salted water. If desired, toss with butter. Garnish with chopped parsley.
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