Roast Pork with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 15.81 g | (16 %) | ||
| Fat | 17.97 g | (15 %) | ||
| Carbohydrates | 50.42 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.25 g | (18 %) |
| Vitamin A | 2,823.94 mg | (352,993 %) | ||
| Vitamin D | 0.89 μg | (4 %) | ||
| Vitamin E | 1.34 mg | (11 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 6.04 mg | (50 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 23.19 μg | (8 %) | ||
| Pantothenic acid | 1.95 mg | (33 %) | ||
| Biotin | 2.08 μg | (5 %) | ||
| Vitamin B₁₂ | 0.47 μg | (16 %) | ||
| Vitamin C | 4.2 mg | (4 %) | ||
| Potassium | 859.39 mg | (21 %) | ||
| Calcium | 145.24 mg | (15 %) | ||
| Magnesium | 62.42 mg | (21 %) | ||
| Iron | 1.83 mg | (12 %) | ||
| Iodine | 14.83 μg | (7 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 8.91 g | |||
| Cholesterol | 56.27 mg |
Ingredients
- For the pork
- 1 large Pork tenderloin
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- salt
- peppers
- ⅛ l Red wine
- ⅛ l Beef broth (from a jar)
- For the potatoes and vegetables
- 700 grams waxy Sweet potato
- 40 grams butter
- 30 grams Pastry flour
- ¼ l Beef broth
- ¼ l milk
- salt
- peppers
- fresh marjoram
- 1 sm package frozen Vegetables (Carrots, Cauliflower and Beans)
Preparation steps
For the pork, rinse pork and pat dry. Heat butter and oil in a large frying pan and fry the pork on all sides over high heat. Reduce heat, cover and continue to cook about 25 minutes. Remove the pork and wrap in aluminum foil. Deglaze pan with red wine and broth. Simmer briefly and season with salt and pepper. Add meat back to the sauce and heat briefly. Cut pork into slices and arrange on plates, garnishing it with the sauce.
For the potatoes and vegetables, thaw the vegetables. Heat the butter in a pan and fry the vegetables until crisp, about 8 minutes.
Cook potatoes in boiling salted water about 20 minutes, drain and cool. Melt the butter in a saucepan, stir in flour and whisk over low heat until golden. Pour in broth and milk and bring to a boil while stirring. Simmer over low heat about 10 minutes. Season with salt and pepper. Peel the potatoes and cut into thin slices. Mix with the sauce. Pluck marjoram from the stalks. Arrange potatoes on plates with the meat and sprinkle with marjoram. Garnish with vegetables and serve.
