Roast Pork with Currant Sauce

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Roast Pork with Currant Sauce
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Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
922
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie922 cal.(44 %)
Protein46 g(47 %)
Fat57 g(49 %)
Carbohydrates47 g(31 %)
Sugar added5 g(20 %)
Roughage5 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K14 μg(23 %)
Vitamin B₁2.6 mg(260 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.8 mg(173 %)
Vitamin B₆1.1 mg(79 %)
Folate13 μg(4 %)
Pantothenic acid1.7 mg(28 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C23 mg(24 %)
Potassium1,300 mg(33 %)
Calcium135 mg(14 %)
Magnesium99 mg(33 %)
Iron6.7 mg(45 %)
Iodine10 μg(5 %)
Zinc9.4 mg(118 %)
Saturated fatty acids18.3 g
Uric acid439 mg
Cholesterol175 mg
Complete sugar43 g

Ingredients

for
4
Ingredients
1 kilogram Roasted pork (tied, without rind)
salt
freshly ground peppers
2 Tbsps vegetable oil
2 garlic cloves
2 sprigs rosemary
200 milliliters dry Red wine
300 milliliters Beef stock
200 grams black Currants
1 Tbsp sugar
½ tsp cornstarch
1 Tbsp black Red currant jelly
7 scallions
2 Tbsps olive oil
Onion salt
white peppers
½ Tbsp finely chopped parsley
How healthy are the main ingredients?
Currantsugarolive oilrosemaryparsleysalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the meat and pat dry. Season with salt and pepper and brown in a roasting pan in hot oil. Distribute the pressed garlic cloves and rosemary around the meat, pour in wine and stock and roast in the oven for about 1.5 hours. Baste occasionally with cooking liquid and pour in water as needed to prevent scorching.

3.

Rinse the currants, remove from stems and place 1 tablespoon aside. Take the roast out of the roasting pan, wrap in aluminum foil and keep warm in the turned-off oven. Heat the pan drippings on the stove and add the currants and sugar. Simmer for about 10 minutes and add a little stock, if desired. Then pass through a sieve and collect sauce in a small pot. Mix cornstarch with a little water and whisk into the sauce. Bring to a boil and season with salt, pepper and red currant jelly. Add remaining currants and stir to combine.

4.

Rinse scallions, trim and cut into 10 cm (approximately 4-inch) long pieces. Cook scallions a frying pan with the olive oil until browned, 3-4 minutes. Season with onion salt and white pepper.

5.

Remove the pork from the oven, cut into slices and arrange on a preheated platter. Pour sauce over the pork and sprinkle with the parsley. Serve with the scallions and rosemary potatoes, if desired.