Roast Pork with Olives and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 kilogram Roasted cutlet (bone- in, ready to cook)
- 5 garlic cloves
- 4 fresh Oranges
- 1 fresh lemon
- salt
- freshly ground peppers
- 3 Tbsps chopped thyme
- 2 Tbsps honey
- 2 Tbsps clarified butter
- 500 milliliters chicken stock
- 150 grams green Olives (in oil, with pits)
Preparation steps
Rinse meat and pat dry. Peel garlic, squeeze 3 cloves through a garlic press into the bowl and set aside. Add remaining 2 cloves with meat to a second bowl. Thinly peel one orange in wide strips. Squeeze juice from this and two other oranges. Slice remaining orange and set aside. Squeeze lemon juice. Pour lemon and orange juice into meat bowl and refrigerate, covered, for 1 hour.
Remove meat from marinade and season with salt and pepper. Mix thyme with squeezed garlic and honey, coat meat with the mixture. Place meat with butter in a roasting pan on the bottom rack and roast in preheated oven at 200°C (approximatley 400°F) for 30 minutes. Add orange and lemon marinade and chicken stock and roast for 30 minutes more. Baste meat occasionally with cooking juices.
Add olives and orange peel and roast for another 30-45 minutes.
Remove meat from the oven, separate from bone and cut into slices. Arrange on plates, drizzle with sauce and garnish with orange slices. Serve.
