Roast Pork with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,388 cal. | (66 %) | ||
| Protein | 120.58 g | (123 %) | ||
| Fat | 73.49 g | (63 %) | ||
| Carbohydrates | 56.94 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.05 g | (27 %) |
| Vitamin A | 129.44 mg | (16,180 %) | ||
| Vitamin D | 4.69 μg | (23 %) | ||
| Vitamin E | 2.33 mg | (19 %) | ||
| Vitamin B₁ | 2.96 mg | (296 %) | ||
| Vitamin B₂ | 1.86 mg | (169 %) | ||
| Niacin | 45.44 mg | (379 %) | ||
| Vitamin B₆ | 1.77 mg | (126 %) | ||
| Folate | 58.59 μg | (20 %) | ||
| Pantothenic acid | 3.44 mg | (57 %) | ||
| Biotin | 20.14 μg | (45 %) | ||
| Vitamin B₁₂ | 3.95 μg | (132 %) | ||
| Vitamin C | 22.17 mg | (23 %) | ||
| Potassium | 2,211.11 mg | (55 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 135.9 mg | (45 %) | ||
| Iron | 8.28 mg | (55 %) | ||
| Iodine | 7.06 μg | (4 %) | ||
| Zinc | 19.49 mg | (244 %) | ||
| Saturated fatty acids | 27.35 g | |||
| Cholesterol | 436.38 mg |
Ingredients
- Ingredients
- 4 onions
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 500 milliliters Beef broth
- 1 Pork shoulder (1.2 kg)
- salt
- peppers (freshly ground)
- 1 Tbsp cloves
- 2 Apple
- 150 grams Prune
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 Tbsp cornstarch
- 2 centiliters Calvados
- 100 milliliters Whipped cream
- 1 Tbsp Apple jelly
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel onions and garlic, halve garlic and cut onions into slices. Brush a roasting pan with oil and set prepared vegetables inside. Cook in the preheated oven for about 10 minutes until lightly browned. Then remove from the oven and add 250 ml (approximately 8 ounces) broth. Rinse meat, pat dry, place rind side down into the liquid and season with salt and pepper. Simmer for about 30 minutes in the oven. Remove pork from the oven and slice rind into a diamond pattern. Arrange cloves in rind, place pork in the roasting pan again with rind-side upwards and season with salt and pepper. Pour a little broth over and cook in the oven for 2 hours. Baste with roasting juices occasionally during the cooking time.
Rinse apples, quarter, remove core and cut into slices. Add apples, prunes and herbs to the roasting pan during the last 30 minutes of the cooking time.
Remove the roast from the roasting and place directly on the oven grill (with drip tray underneath). If needed, increase oven temperature to 240°C (approximately 450°F) and cook until a crispy crust forms.
Pour roasting juices through a sieve into a saucepan. Place vegetables and fruit aside. Mix cornstarch in a bowl with 2-3 tablespoons of roasting juices, stir and boil remaining stock with calvados. Add cornstarch mixture, add cream and simmer for a few minutes until thickened and creamy. Add apple jelly to the saucepan and season with salt and pepper.
Cut pork roast into slices and serve with some sauce on a plate. Serve remaining sauce separately.
