Roast Pork with Carrots and Mustard-Cider Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms roasted pork roulade (skinless, from the leg)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 100 milliliters Beef broth
- 1 Tbsp coarse-grained Mustard
- 200 milliliters Cider
- 500 grams carrots
- 2 Tbsps butter
- ½ Tbsp sugar
- 100 milliliters Vegetable broth
Preparation steps
Preheat the oven to 180°C (apprxoimately 350°F).
Rinse the meat and pat dry. Trim, tie with kitchen twine, and season with salt and pepper. Sear in a hot roasting pan with the ghee.
Deglaze the pan with the broth, and stir in the mustard and wine. Roast the pork in the oven for 50-60 minutes. Turn the pork halfway through cooking.
Peel and slice the carrots.
Heat the butter in a pan, and sauté the carrots. Sprinkle with the sugar, and caramelize lightly. Add the broth, cover, and cook for 4 minutes over medium heat. Season to taste with salt and pepper.
Remove the pork from the oven, add more beef stock, and simmer a bit more if necessary. Remove the kitchen twine, cut into slices, and transfer to plates. Drizzle the pork with the sauce, and serve with the carrots.
