Roast Pork with Curry Sauce and Wild Rice
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 460 kcal | (22 %) | ||
| Protein | 46.2 g | (47 %) | ||
| Fat | 20.9 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) |
Ingredients
- Ingredients
- 800 grams Roasted pork loin
- 2 Tbsps honey
- 1 Tbsp soy sauce
- 2 Tbsps vegetable oil
- salt and freshly ground pepper
- cayenne pepper
- 200 grams Wild rice
- 30 grams butter
- 1 small onion
- 1 garlic clove
- 1 pc ginger
- 1 Tbsp Pastry flour (and curry powder)
- 125 ml cream, milk, and dry white wine
- 1 Banana
Preparation steps
Preheat oven to 250°C (approximately 475°F) (gas mark 5-6). Place the pork on a roasting rack with drip pan and place in the oven. Turn down the temperature to 200°C (approximately 400°F)(gas mark 3-4) and cook for 1 hour.
Stir the honey with soy sauce and oil and season with salt, pepper and cayenne pepper. After 40 minutes of roasting time, brush the pork with the mixture. Cook the rice according to the package directions.
For the curry sauce, heat the butter. Peel the onion and garlic, chop finely and sauté in the butter. Peel the ginger, grate finely and add to the pan with the curry powder. Sprinkle in the flour and pour in the milk. Bring to a boil, stirring constantly. Stir in the cream and white wine.
Season with salt, pepper and sugar. Peel the banana, slice and stir into the sauce.
Remove the pork from the oven and let rest for 10 minutes before slicing. Arrange the meat on plates and serve with the rice and drizzle with sauce.
