Roast Pork with Orange Sauce and Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,173 mg | (29 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 23 g |
Ingredients
- 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
Preparation steps
Preheat the convection oven to 160°C (approximately 325°F).
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.
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.
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.
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.
Slice the meat and arrange on plates. Serve with the pan sauce, orange and tomato sauce and the polenta.
