Roast Pork with Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,350 mg | (34 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 32 g |
Ingredients
- 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
Preparation steps
Peel onions and chop finely. Rinse meat, pat dry, rub with mustard and pepper.
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.
Uncover meat and baste with cooking juices. Roast for another 30 minutes. Meanwhile peel apple, quarter, core and cut into small cubes.
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.
