Roast Pork Loin with Scallion-Ginger Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram Pork loin (ready to cook, trimmed)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 400 grams scallions
- 1 garlic clove
- 1 tsp freshly grated ginger
- 1 generous pinch Turmeric
- ½ tsp Curry powder
- 1 tsp honey
- 100 milliliters dry white wine
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the pork, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and sauté the pork until browned on all sides. Place the pork on a rack over a baking sheet and roast for about 30 minutes.
Meanwhile, rinse the scallions and slice on the diagonal. Peel garlic and chop finely. Heat the remaining oil in a skillet over low heat and sauté the scallions with the garlic and ginger until softened, 2-3 minutes. Stir in the turmeric and curry seasoning and sauté briefly. Add the honey and white wine and cook until the flavors have blended, 2-3 minutes. Season with salt and pepper.
Remove the meat from the oven, allow to rest briefly and serve with the scallion mixture.
