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Roast Pork on Fresh Herbs
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 2 hrs 15 mins
Calories:
614
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 kilogram Roasted pork (such as neck or shoulder, trimmed)
- 2 garlic cloves
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 handful fresh Fresh herbs (such as sage, thyme, rosemary, parsley)
Preparation steps
1.
Preheat the oven to 160°C (approximately 350°F).
2.
Rinse pork and pat dry. Peel garlic, chop finely and mix with olive oil. Brush pork with olive oil mixture and season with salt and pepper. Bake pork in a roasting pan in the oven for about 2 hours. Rinse herbs, shake dry and place under pork as a bed of herbs during the last half hour of cooking. If necessary add a little water to the roasting pan from time to time and rotate pork.
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