Roast Pork Loin with Baked Potatoes and Herbed Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 783.3 μg | (1,306 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 2,429 mg | (61 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams small, waxy potatoes
- 2 sprigs thyme
- 1 Tbsp coarse Sea salt
- 8 Tbsps olive oil
- 800 grams Pork loin (trimmed with fat layer)
- salt
- freshly ground peppers
- 1 tsp honey
- 2 Tbsps Orange juice
- 800 grams Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps lemon juice
- ground cilantro
- ground Cumin
- Curry powder
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Rinse the potatoes thoroughly. Rinse the thyme, shake dry, pluck off the leaves and mix together with the sea salt and 2-3 tablespoons of olive oil. Coat the potatoes. Place on a baking sheet lined with parchment paper and bake for about 1 hour.
Rinse the pork loin, pat dry and season on all sides with salt and pepper. Sear in 2 tablespoons hot oil in a pan until brown on all sides. Place in a baking pan and slide with the potatoes into the oven. Cook about 30 minutes. Whisk the honey with the orange juice and coat the meat in the last 10 minutes.
In the meantime, rinse the spinach thoroughly and blanch in boiling salted water for about 1 minute. Drain, rinse in cold water and chop. Peel the onion and chop coarsely. Remove the garlic cloves from the bulb and peel. Heat 2-3 tablespoons oil in a large saucepan and cook the onion with the garlic for about 5 minutes until light brown. Remove. Sauté the spinach in the remaining oil and season well with lemon juice, salt, pepper, coriander, cumin and curry. Mix in the onions and garlic.
Cut the meat into slices and distribute on plates. Add the potatoes and the spinach alongside and serve.
