Roast Pork with Mushroom Cream Sauce, Carrots and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,089 cal. | (52 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.8 mg | (248 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 2,133 mg | (53 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 28.1 g | |||
| Uric acid | 533 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the roast
- 1 garlic clove
- salt
- 1 kilogram Roasted pork (with rind)
- peppers
- 1 onion
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- ½ tsp Caraway
- 125 milliliters light beer
- For the mushroom sauce
- 300 grams button Mushroom
- 1 Tbsp butter
- 200 grams Whipped cream
- salt
- white, freshly ground peppers
- For the vegetables
- 1 bunch young carrots (with greens)
- 300 grams Tagliatelle
Preparation steps
Peel garlic and crush finely with salt. Rub on pork and season with pepper. Lay rind side down in the roasting pan. Pour in 250 ml (approximately 1 cup) of boiling water and bake at 200°C (approximately 400°F) for about 15 minutes. Peel onion and cut into rings. Trim vegetables, peel or rinse, and chop coarsely. Cut a diamond pattern into rind. Roast with onion, vegetables, caraway seeds and another 250 ml (approximately 1 cup) of hot water for another 45 minutes. Baste with the rind up with beer and roast another 20 minutes at 250°C (approximately 480°F). Let the roast rest and keep warm.
Clean mushrooms and cut into slices. Melt butter and sauté the mushrooms over medium heat. Deglaze the pan with 80-100 ml (approximately 1/3 to 1/2 cup) of boiling water and pour through a sieve. Pour the cooking juices with the cream into the mushrooms. Let boil over medium heat about 5-6 minutes. Season with salt and white pepper.
Rinse the carrots and peel. Blanch in plenty of boiling salted water for 5 minutes, then drain.
Cook tagliatelle al dente in boiling salted water.
Cut the roast into slices and serve with the noodles, carrots and the sauce. Serve immediately.
