Roast Pork with Apricots and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,516 mg | (38 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 kilograms Pork shoulder
- 100 grams dried Tomatoes (chopped)
- 200 grams dried Apricot (chopped)
- 100 grams pickled Apricot (diced)
- 2 shallots (diced)
- 1 garlic clove (chopped)
- 100 milliliters white wine
- 500 milliliters Beef broth
- 2 cloves
- 2 Tbsps honey
- 1 bay leaf
- 2 Tbsps Walnut (chopped)
- salt
- peppers (freshly ground)
- 1 Tbsp parsley
- garnish
- 1 kilogram small, waxy potatoes
- 2 Zucchini
- Sea salt
- peppers (freshly ground)
- 1 Tbsp marjoram
Preparation steps
Season with pork shoulder with salt, pepper, and honey. Place in a greased baking dish and bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes. Remove from the oven.
Add the tomatoes, dried and pickled apricots, shallots, walnuts and garlic into the baking dish. Pour the in the white wine and broth. Return the pork to the pan. Add the bay leaves and cloves. Allow to simmer gently for 2 hours at 160°C (approximately 325°F). Baste with the juices from the pan while baking.
1 hour in, rinse the potatoes. Add to the baking dish and return to the oven for the remaining hour.
Rinse the zucchini and cut into thin slices. Cook for about 2 minutes. Sprinkle with a little salt.
Remove the meat and the potatoes from the baking dish.
Cook the juice in the baking dish until thick. Season the sauce before serving and easily puree to taste.
Cut the meat into slices and serve while warm with the sauce, zucchini and baked potatoes.
