Roast Pork with Beans and Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,195 cal. | (57 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 4.1 mg | (410 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 34.5 μg | (77 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 3,064 mg | (77 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 15.4 mg | (193 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 701 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 250 grams Celery root
- 1 Tbsp vegetable oil
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 1 ½ kilograms Roasted pork
- 250 milliliters Cider
- salt
- freshly ground peppers
- 1 kilogram small new Potato
- 4 sprigs thyme
- 2 garlic cloves
- 2 tsps Maple syrup
- 2 Tbsps olive oil
- 600 grams green Beans
- 2 sprigs Savory
Preparation steps
Preheat the oven to 180 ° C convection.
Peel onions, carrots and celery, chop coarsely. Grease roasting pan with oil. Place vegetables into the pan and roast in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from the oven and add tomato paste, mix well and add a little broth. Rinse meat, pat dry and place, rind side down, into the pan. Season with salt and pepper on meat side and roast for about 30 minutes in the oven. Remove roast from the pan and score rind side several times at a regular distance. Place, rind side up, into the pan again and season with salt and pepper. Add cider and a little broth to the pan and roast for further 1.5 hours. Gradually add the rest of broth and a little water, if needed, to the pan.
Scrub potatoes thoroughly and halve lengthwise. Combine with thyme, peeled and squeezed through a garlic press garlic cloves, maple syrup and olive oil and place into another roasting dish. Season with salt and pepper, cover with aluminum foil and bake in the oven for about 20 minutes. Remove foil and bake for another 15 minutes or until golden brown.
Rinse beans and cook together with savory in boiling salted water for about 6-8 minutes. Drain well.
Remove meat from the oven and the pan, arrange on a rack in the oven, place dripping pan underneath. Turn oven temperature to 240°C (approximately 475°F) and roast meat until golden brown. Reduce oven temperature to 80°C (approximately 175°F) to keep meat warm.
Simmer sauce down a little bit and season with salt and pepper.
Cut roast into slices and arrange with beans and potatoes on plates, drizzle with sauce. If desired, serve with red cabbage.
