Roast Pork with Orange Sauce and Polenta

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Roast Pork with Orange Sauce and Polenta
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Health Score:
78 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
675
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie675 cal.(32 %)
Protein40 g(41 %)
Fat31 g(27 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.1 mg(26 %)
Vitamin K22 μg(37 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.9 mg(64 %)
Folate78 μg(26 %)
Pantothenic acid2 mg(33 %)
Biotin21 μg(47 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C88 mg(93 %)
Potassium1,173 mg(29 %)
Calcium214 mg(21 %)
Magnesium101 mg(34 %)
Iron3.9 mg(26 %)
Iodine19 μg(10 %)
Zinc4.7 mg(59 %)
Saturated fatty acids13.5 g
Uric acid271 mg
Cholesterol138 mg
Complete sugar23 g

Ingredients

for
4
For the sauce
2 Oranges
150 grams Cherry tomatoes
2 scallions
1 Tbsp butter
salt
freshly ground peppers
1 Tbsp finely chopped Fresh herbs (parsley, lemon balm)
For the pork
1 kilogram roasted pork roulade (ready to cook, shoulder)
salt
freshly ground peppers
2 Tbsps olive oil
2 onions
2 garlic cloves
2 carrots
150 milliliters dry white wine
200 milliliters Beef broth
1 Orange
1 Tbsp finely chopped parsley
1 tsp cornstarch
For the polenta
250 milliliters Vegetable broth
250 milliliters milk
salt
125 grams Cornmeal
2 Tbsps butter
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleyOrangesaltoniongarlic clove

Preparation steps

1.

Preheat the convection oven to 160°C (approximately 325°F).

2.

For the pork, rinse the meat and pat dry. Season with salt and pepper and brown in a roasting pan in hot oil on all sides, then remove. Peel the onions, garlic, and carrots, coarsely chop and fry in the pan drippings. Add the white wine and the broth and put the meat back in the pan. Cook in the oven for 60-70 minutes. Add broth during cooking if necessary.

3.

For the polenta, combine the broth and milk in a pot with 1/2 teaspoon salt. Bring to a boil, sprinkle in the polenta and stir. Reduce the heat and cook according to package directions. Stir constantly to avoid lumps. Stir in the butter and season with salt and pepper.

4.

For the sauce, peel 2 oranges and cut out the segments, collecting the juice. Squeeze out the remaining pulp. Rinse and halve the tomatoes. Rinse and trim the scallions and cut into thin rings. Sauté briefly in hot butter, then add the tomatoes and orange segments and sprinkle with herbs. Deglaze with the orange juice and season with salt and pepper.

5.

Grate the zest of the remaining orange and squeeze out the juice. Remove the meat from the pan, wrap in aluminum foil and keep warm in the (turned off) oven. Add the orange juice and zest to the pan drippings and thicken as desired. 

6.

Slice the meat and arrange on plates. Serve with the pan sauce, orange and tomato sauce and the polenta.