Roast Pork with Glazed Chestnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 84.06 g | (86 %) | ||
| Fat | 31.74 g | (27 %) | ||
| Carbohydrates | 60.02 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.77 g | (46 %) |
| Vitamin A | 203.3 mg | (25,413 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.12 mg | (26 %) | ||
| Vitamin B₁ | 2.23 mg | (223 %) | ||
| Vitamin B₂ | 1.13 mg | (103 %) | ||
| Niacin | 39.24 mg | (327 %) | ||
| Vitamin B₆ | 2.08 mg | (149 %) | ||
| Folate | 144.05 μg | (48 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 2.37 μg | (79 %) | ||
| Vitamin C | 153.93 mg | (162 %) | ||
| Potassium | 2,093.95 mg | (52 %) | ||
| Calcium | 127.72 mg | (13 %) | ||
| Magnesium | 137.32 mg | (46 %) | ||
| Iron | 4.95 mg | (33 %) | ||
| Iodine | 0.02 μg | (0 %) | ||
| Zinc | 6.79 mg | (85 %) | ||
| Saturated fatty acids | 11.43 g | |||
| Cholesterol | 232.9 mg |
Ingredients
- Ingredients
- 2 ½ lbs Roasted pork loin
- salt
- 1 Tbsp peppers
- 2 Tbsps vegetable oil
- 4 shallots
- 1 small garlic clove
- 2 sprigs rosemary
- 2 sprigs thyme
- 10 ozs Beef stock
- 14 ozs fresh Chestnuts
- 18 ozs Brussels sprouts
- 3 Tbsps butter
- 1 pinch Chili powder
- freshly grated Nutmeg
- rosemary (for garnish)
- thyme (for garnish)
Preparation steps
Preheat the oven to 180°C / 350°F.
Rinse the meat, pat dry, rub with salt and pepper and tie with kitchen twine. Heat the oil in a roasting pan and sear the roast on all sides. Peel the shallots and cut into wedges. Cut the root and stem of the garlic into thick slices.
Rinse the herbs, shake dry and pluck the leaves or needles from the stems. Add the onion with the garlic and the herbs to the meat in the roasting pan and pour in 8 ounces of broth. Cook in the oven for about 1.5 hours, occasionally basting with the remaining broth.
Cut the chestnuts crosswise, place onto a baking sheet and toast in the oven until browned. Cool and peel.
Rinse the brussels sprouts, cut crosswise and blanch for about 8 minutes in boiling salted water. Drain well.
Heat the butter in a pan and coat the sprouts and chestnuts in it. Season with salt, pepper, chili pepper and nutmeg.
Arrange the roast on a platter with sauce. Spread the glazed vegetables all around and serve garnished with fresh herbs. Goes well with polenta or potatoes.
