Roast Pork Loin and Potato-broccoli Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 235.3 μg | (392 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,835 mg | (46 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 437 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 6 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Trim the meat of sinews. Heat the sunflower oil in a roasting pan and brown the meat on all sides. Season with salt and pepper, and cook in a preheated oven about 45 until a meat thermometer indicates an internal temperature of 80°C (approximately 175°F).
Meanwhile, peel the potatoes and cut into small pieces. Cook in salted boiling water for about 25 minutes. While the potatoes are cooking, rinse the broccoli and cut up into florets. Cook about 12 minutes in boiling salted water until soft, then puree with a blender.
Cook the bacon in a frying pan until golden brown. Peel the onions, cut into strips and add to the bacon. Let brown while slightly stirring.
Puree the potatoes with the broccoli puree and stir in the olive oil. Season with salt and pepper. Cut the meat into slices and arrange on plates with the puree. Distribute the bacon and onions over top.
