Roast Pork with Chutney

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Roast Pork with Chutney
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
496
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie496 cal.(24 %)
Protein57 g(58 %)
Fat13 g(11 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.2 mg(18 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂0.6 mg(55 %)
Niacin24.8 mg(207 %)
Vitamin B₆1.5 mg(107 %)
Folate28 μg(9 %)
Pantothenic acid2.1 mg(35 %)
Biotin20.4 μg(45 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C26 mg(27 %)
Potassium1,350 mg(34 %)
Calcium68 mg(7 %)
Magnesium97 mg(32 %)
Iron3.9 mg(26 %)
Iodine6 μg(3 %)
Zinc5.4 mg(68 %)
Saturated fatty acids6.8 g
Uric acid427 mg
Cholesterol157 mg
Complete sugar32 g

Ingredients

for
4
Ingredients
2 yellow onion
1 kilogram Pork loin (trimmed)
1 Tbsp Mustard
peppers
2 Tbsps clarified butter
salt
75 grams raisins
5 Tbsps Red wine vinegar
300 milliliters Apple juice
1 sprig rosemary
1 Apple
1 Tbsp Red currant jelly
How healthy are the main ingredients?
Apple juiceraisinsMustardrosemarysaltApple

Preparation steps

1.

Peel onions and chop finely. Rinse meat, pat dry, rub with mustard and pepper.

2.

Heat clarified butter in a roasting pan. Sear meat on all sides on high heat. Add onions and saute briefly, season everything with salt and pepper. Add raisins, vinegar, apple juice and rosemary sprig. Roast pork in preheated oven at 200°C (approximatley 400°F), covered, for about 30 minutes. 

3.

Uncover meat  and baste with cooking juices. Roast for another 30 minutes. Meanwhile peel apple, quarter, core and cut into small cubes.

4.

Remove pork from the oven and let rest for about 10 minutes, covered. Add apple cubes and currant jelly to onion sauce, simmer briefly on the stove on medium heat, season with salt and pepper. Drizzle chutney sauce over pork and garnish with fresh herbs. Serve.