Roast Pork with Peppers and Potatoes
Roast Pork with Peppers and Potatoes - Slowly cooked, this Italian spiced pork gets incomparably juicy
Healthy, because
Even smarter
Nutritional values
Pork is an excellent source of vitamins B1, B6 and B12 as well as iron and zinc. Cooking at low temperature means that it hardly loses any liquid, does not develop any harmful roasting substances and remains juicy.
It is best to check with a roast thermometer whether the meat is cooked: Measured at the core, it should show about 70 degrees C.
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 1,819 mg | (45 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 558 mg | |||
| Cholesterol | 167 mg |
Ingredients
- Ingredients
- 3 Tbsps Canola oil
- salt
- peppers
- 6 Tbsps Tomato paste (about 120 grams)
- 2 tsps dried Pizza herb
- 1 ½ lbs Pork (Loin)
- 3 red Bell pepper (each about 200 grams)
- 2 medium-sized onions (each about 50 grams)
- 1 ½ lbs waxy potatoes
- ground paprika (sweet)
Kitchen utensils
Preparation steps
In a small bowl, mix 1 tablespoon oil, tomato paste and 1 teaspoon pizza herbs. Season to taste with salt and pepper.
Trim a piece of aluminum foil twice the length of pork loin plus about 2 inches. Place half of tomato paste mixture in center of foil and spread with a spoon to the size of pork loin.
Rinse pork loin and pat dry. In a non-stick skillet, heat 1 tablespoon oil and brown the pork loin well on all sides.
Place browned pork loin on the foil sheet on top of tomato paste and spread remaining tomato paste mixture over pork.
Fold foil over and around pork, firmly sealing it.
Line a baking sheet with parchment paper, place foil-wrapped pork loin on top and roast in a preheated oven at 80°C (fan: 60 ° C, gas: smallest stage) (approximately 175°F/convection 140°F) for about 3 hours.
About 40 minutes before end of cooking time, rinse peppers, remove seeds and cut into 2 cm (approximately 3/4-inch) pieces.
Peel, halve and dice onions.
Thoroughly rinse potatoes, peel and cut into 2 cm (approximately 3/4-inch) cubes.
In a large non-stick skillet, heat remaining oil and cook onions until translucent. Add peppers and potato cubes and cook until starting to brown.
Season with salt, pepper, paprika and the remaining pizza herbs. Simmer on medium heat, covered, for 15-20 minutes, turning occasionally.
Remove finished roast from oven, carefully open the foil slightly on one end and pour cooking juices into the potatoes. Stir to combine.
Take roast out of foil, cut into slices and serve with potatoes.
