Roast Pork with Apples
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
631
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork neck
- 1 onion
- 2 garlic cloves
- ½ bunch Sage
- ½ bunch thyme
- 2 Tbsps fennel seeds
- 2 Tbsps Mustard seed
- 150 milliliters Red wine
- 250 milliliters Beef broth
- 4 small tart Apple
- 4 Red onions
- olive oil
- freshly ground peppers
- salt
Preparation steps
1.
Season pork with salt and pepper. Peel the onion and garlic and dice into tiny cubes. Chop the herbs finely and mix with onion, fennel seeds, mustard seeds and garlic. Stir in 2 tablespoons of oil. Coat pork with the paste, cover and marinate overnight.
2.
Preheat oven to 180°C (approximately 350°F). Sear pork in a roasting pan in 3 tablespoons olive oil, pour in the red wine and roast in oven about 1 hour. Baste frequently with broth. Rinse apples. Peel onion, only removing the outer skin. About 20 minutes before the end of cooking time, add whole apples and whole onions to the pan with a little broth and continue roasting.
3.
Serve roast garnished with fresh sage leaves.
