Roast Pork with Carrot-Potato Puree and Beer Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 892 cal. | (42 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,198 mg | (55 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables about 400 g (approximately 14 ounces)
- 750 grams Roasted pork (from the leg)
- salt
- freshly ground peppers
- 3 Tbsps sunflower oil
- 3 Tbsps Tomato paste
- 400 milliliters beer
- 400 milliliters Beef broth
- 4 bay leaves
- 6 Juniper berries
- 2 onions
- 600 grams starchy potatoes
- 4 carrots
- 100 milliliters Whipped cream
- 60 grams butter
Preparation steps
Preheat the oven to 200°C (approximately 400°F). top and bottom heat Preheat. Rinse and chop the soup vegetables. Season the pork with salt and pepper. Heat the sunflower oil in a large pan and sear the pork on all sides until golden brown.
Add the soup vegetables to the pan and cook until softened. Stir in the tomato paste stir and deglaze with the beer and beef broth. Add the bay leaf and juniper berries to the pan and cook for 45-55 minutes, basting several times with the pan juices.
While the pork roast cooks, peel and slice the onions. Peel the potatoes and cut into quarters. Peel and slice the carrots. Boil the potatoes in salted water for about 15 minutes. Add the carrots to the water and continue cooking for another 15 minutes. Strain the potatoes and carrots in a colander and mash into a puree using an immersion blender or potato masher.
Stir the heavy cream and 40 g (approximately 1.5 ounces) of butter into the puree. Heat the remaining butter in a pan and sauté the onion slices until crispy and browned.
Remove the pork roast from the oven and let it rest for about 10 minutes under a piece of aluminum foil. Slice into medallions after it's rested. Strain the pan juices through a sieve and set the bay leaves aside for garnish. Divide the carrot-potato puree onto plates, arrange the sliced pork roast and onion rings on top. Drizzle with sauce, garnish with bay leaves and serve immediately.
