Roast Pork
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1015
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,015 cal. | (48 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,168 mg | (29 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 36.9 g | |||
| Uric acid | 570 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- 50 grams clarified butter
- salt
- freshly ground peppers
- ground Caraway
- ground paprika
- 5 Tbsps medium hot Mustard
- 5 Tbsps Crème fraiche
- ½ bunch Cress
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F) Rinse pork under running water and pat dry with paper towels. Carve rind with a sharp knife into a diamond-shaped (only slice rind, do not prick the flesh). Rub pork on all sides with salt, pepper, paprika and caraway seeds. Heat clarified butter in a roasting pan and then place pork in the roasting pan. Cook for 95-105 minutes in the preheated oven until the crust is crispy brown. Occasionally baste pork with roasting liquids during the cooking time.
2.
Mix mustard in a bowl with creme fraiche, cut cress leaves and gently fold into creme fraiche mixture.
3.
Serve pork roast with creme fraiche mixture.
