Roast Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,781 mg | (45 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 610 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 ½ kilograms Pork loin (ready to cook, with rind)
- salt
- freshly ground peppers
- 1 bunch Soup vegetables (250 grams)
- 1 onion
- 2 Tbsps vegetable oil (for the pan)
- 400 milliliters Beef broth
- 100 grams Crème fraiche
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse pork, pat dry and rub with salt and pepper.
Rinse vegetables, trim as needed, peel as needed and coarsely chop. Arrange prepared vegetables in a greased roasting pan, pour broth over vegetables and then place pork with fat side down on top of vegetables. Cook for about 25 minutes in the preheated oven. Reduce the temperature to 160°C (approximately 350°F) and then cook pork for another 60-70 minutes. During the cooking time, baste pork roast with roasting juices. Increase oven temperature to 220°C (approximately 425°F) and briefly cook pork roast, watching carefully, until skin is brown and crispy.
Remove pork from the roasting pan and keep warm. Strain roasting juices through a sieve into a pot and set vegetables aside. Then season roasting juices with crème fraîche, salt and pepper. Thicken with cornstarch if needed.
Arrange sliced roast on a plate and serve with prepared roasting juice sauce. If desired, serve with roasting vegetables.
