Roast Pork with Currant Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 922 cal. | (44 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,300 mg | (33 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 439 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 43 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
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.
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.
