Roast Pork with Glazed Chestnuts

and Brussels Sprouts
5
Average: 5 (4 votes)
(4 votes)
Roast Pork with Glazed Chestnuts
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
866
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie866 kcal(41 %)
Protein84.06 g(86 %)
Fat31.74 g(27 %)
Carbohydrates60.02 g(40 %)
Sugar added0 g(0 %)
Roughage13.77 g(46 %)
Vitamin A203.3 mg(25,413 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁2.23 mg(223 %)
Vitamin B₂1.13 mg(103 %)
Niacin39.24 mg(327 %)
Vitamin B₆2.08 mg(149 %)
Folate144.05 μg(48 %)
Pantothenic acid5.1 mg(85 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂2.37 μg(79 %)
Vitamin C153.93 mg(162 %)
Potassium2,093.95 mg(52 %)
Calcium127.72 mg(13 %)
Magnesium137.32 mg(46 %)
Iron4.95 mg(33 %)
Iodine0.02 μg(0 %)
Zinc6.79 mg(85 %)
Saturated fatty acids11.43 g
Cholesterol232.9 mg

Ingredients

for
4
Ingredients
2 ½ pounds Roasted pork loin
salt
1 tablespoon peppers
2 tablespoons vegetable oil
4 shallots
1 small garlic
2 sprigs rosemary
2 sprigs thyme
10 ounces Beef stock
14 ounces fresh Chestnuts
18 ounces Brussels sprouts
3 tablespoons butter
1 pinch Chili powder
freshly grated Nutmeg
rosemary (for garnish)
thyme (for garnish)
How healthy are the main ingredients?
saltshallotgarlicrosemarythymeChestnut

Preparation steps

1.

Preheat the oven to 180°C / 350°F.

2.

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.

3.

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.

4.

Cut the chestnuts crosswise, place onto a baking sheet and toast in the oven until browned. Cool and peel.

5.

Rinse the brussels sprouts, cut crosswise and blanch for about 8 minutes in boiling salted water. Drain well.

6.

Heat the butter in a pan and coat the sprouts and chestnuts in it. Season with salt, pepper, chili pepper and nutmeg.

7.

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.