Roast Pork with Crumb Crust
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,459 mg | (36 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Pork butt (with rind)
- freshly ground peppers
- 500 grams waxy potatoes
- 500 grams carrots
- 3 garlic cloves
- salt
- 3 Tbsps medium-hot Mustard
- 50 grams clarified butter
- 50 grams breadcrumbs
- 2 tsps fresh rosemary
- thyme
- 0.3 l Beef broth
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Rinse the meat under running water, pat dry with paper towels and rub with pepper to taste. Place with the rind-side down in a roasting pan and roast 15 minutes in the oven. Meanwhile, peel potatoes and cut into eighths.
2.
Peel carrots, halve lengthwise and cut into slices. Turn the roast over in the roasting pan and roast for another 10 minutes. Peel garlic cloves and mash into a paste with a little salt, mustard, oil and breadcrumbs.
3.
Chop rosemary and thyme and mix into the paste. Coat meat generously with paste. Spread the vegetables in the roasting pan around the meat and pour in the broth. Roast for 75-90 minutes, basting meat occasionally with the pan drippings.
