Roast Pork with Bacon and Peaches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,837 mg | (46 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
Cook potatoes in salted boiling water for about 15 minutes. Drain and let cool. Rinse zucchini and trim ends, halve lengthwise and cut crosswise into thin slices. Rinse peas.
Trim pork and tie with kitchen string into uniformly thick shape. Season with salt and pepper. Heat canola oil in a pan and sear meat on all sides. Arrange meat in a baking dish.
Rinse thyme and rosemary and shake dry. Set aside 2 thyme sprigs for garnishing. Pluck off leaves from remaining thyme. Chop rosemary leaves into small pieces. Rinse and dry peaches, halve and pit, cut into wedges. Finely dice bacon. Combine bacon and thyme and spread on meat. Arrange peaches around meat.
Roast pork in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.Cook zucchini and snow peas, covered, in a steamer saucepan for about 10-12 minutes. Halve potatoes. Heat butter in a pan and cook potatoes with rosemary until golden, season with salt and pepper. Arrange pork, peaches, potatoes and vegetables on a platter and garnish meat with thyme sprigs. Serve.
