Roast Pork with Bean Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.
