Roast Pork with Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
757
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 757 cal. | (36 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,419 mg | (35 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Roasted pork
- peppers
- 800 grams potatoes
- 3 garlic cloves
- salt
- 3 Tbsps Mustard
- 50 grams clarified butter
- 50 grams breadcrumbs
- 1 Tbsp parsley (finely chopped)
- 1 Tbsp Sage (finely chopped)
- 1 Tbsp thyme (finely chopped)
- 0.3 l Beef broth
Preparation steps
1.
Preheat oven to 200°C. Rinse meat and pat dry with a paper towel. Rub with pepper. Place in a greased roasting pan and roast for 15 minutes. Meanwhile, peel potatoes and cut into eighths. Turn meat and roast for another 10 minutes.
2.
Peel garlic cloves and finely chop. Mix with salt, mustard, oil and breadcrumbs into a paste. Mix in herbs. Coat meat generously with mixture. Place diced potatoes around meat in roasting pan and pour in broth. Roast for 75-90 minutes, basting as needed. Remove, slice and serve with potatoes.
