Roast Pork with Beans and Baked Potatoes

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Roast Pork with Beans and Baked Potatoes
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
1195
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,195 cal.(57 %)
Protein76 g(78 %)
Fat70 g(60 %)
Carbohydrates58 g(39 %)
Sugar added2 g(8 %)
Roughage10.8 g(36 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E5.1 mg(43 %)
Vitamin K96.8 μg(161 %)
Vitamin B₁4.1 mg(410 %)
Vitamin B₂1 mg(91 %)
Niacin37.1 mg(309 %)
Vitamin B₆2.6 mg(186 %)
Folate190 μg(63 %)
Pantothenic acid4.6 mg(77 %)
Biotin34.5 μg(77 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C85 mg(89 %)
Potassium3,064 mg(77 %)
Calcium227 mg(23 %)
Magnesium209 mg(70 %)
Iron11.5 mg(77 %)
Iodine46 μg(23 %)
Zinc15.4 mg(193 %)
Saturated fatty acids25.6 g
Uric acid701 mg
Cholesterol263 mg
Complete sugar15 g

Ingredients

for
4
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
How healthy are the main ingredients?
Tomato pasteolive oilMaple syrupthymeonioncarrot

Preparation steps

1.

Preheat the oven to 180 ° C convection.

2.

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.

3.

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. 

4.

Rinse beans and cook together with savory in boiling salted water for about 6-8 minutes. Drain well. 

5.

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. 

6.

Simmer sauce down a little bit and season with salt and pepper. 

7.

Cut roast into slices and arrange with beans and potatoes on plates, drizzle with sauce. If desired, serve with red cabbage.  

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