Roast Pork with Bean Salsa

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Roast Pork with Bean Salsa
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Health Score:
80 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 17 min.
Ready in
Calories:
705
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie705 cal.(34 %)
Protein39 g(40 %)
Fat51 g(44 %)
Carbohydrates19 g(13 %)
Sugar added5 g(20 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin K37.4 μg(62 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.7 mg(148 %)
Vitamin B₆1.2 mg(86 %)
Folate86 μg(29 %)
Pantothenic acid2 mg(33 %)
Biotin18.4 μg(41 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C100 mg(105 %)
Potassium1,058 mg(26 %)
Calcium90 mg(9 %)
Magnesium90 mg(30 %)
Iron5 mg(33 %)
Iodine8 μg(4 %)
Zinc7.5 mg(94 %)
Saturated fatty acids17.8 g
Uric acid362 mg
Cholesterol151 mg
Complete sugar14 g

Ingredients

for
6
Ingredients
1 ⅕ kilograms lean Roasted pork (such as shoulder without rind)
1 Tbsp freshly chopped rosemary
1 Tbsp freshly chopped thyme
1 Orange
salt
freshly ground peppers
6 centiliters sherry
5 Tbsps olive oil
¼ l Beef broth
30 grams butter
2 Tbsps honey
1 Tbsp ground paprika
1 tsp Curry powder
1 tsp dried oregano
For the bean salsa
1 red onion
150 grams small white Beans (canned)
150 grams thick green Beans (canned)
200 grams Corn (canned)
1 Beefsteak tomato
½ red Bell pepper
½ green Bell pepper
½ yellow Bell pepper
1 lemon (juice)
1 tsp brown sugar
3 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Cornolive oilhoneyolive oilsugarrosemary

Preparation steps

1.

Rinse the pork, pat dry and rub with salt and pepper.  In a bowl, mix together the rosemary, thyme,  2 cl (approximately 1 1/2 tablespoons) sherry and 2 tablespoons olive oil. Zest the orange and add to the mixture. Add the pork, turning to coat, cover and refrigerate overnight. Juice the orange.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Heat 3 tablespoons olive oil in a large roasting pan and brown the meat all over. Add the orange juice and remaining sherry and cook 1.5 hours basting repeatedly with the pan juices, gradually add the broth. In a saucepan, melt the butter with the honey and stir in the paprika, curry and oregano. Brush the meat with the butter mixture during the last 20 minutes of roasting.

4.

For the bean salsa: Peel the onion and chop finely. Pour the beans into a colander, rinse under cold water and drain. Drain and rinse the corn. Blanch the beefsteak tomato in a pot of boiling water for 10 seconds, rinse with cold water, peel, quarter, core and dice small. Rinse the bell peppers, halve lengthwise, remove seed and the white ribs and cut into small cubes.

5.

Put all ingredients in a bowl, add the lemon juice and sugar, toss to combine and let stand 20 minutes. Finally, mix in the olive oil and season with salt and pepper. Cut the meat into slices and serve with the salsa.

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