Roast Pork with Potatoes and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,296 mg | (57 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 700 grams potatoes
- 3 onions
- 700 grams carrots
- 1 kilogram Pork loin
- 1 Tbsp Mustard
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 l Vegetable broth
- ½ Tbsp herbes de Provence (dried)
- 1 bay leaf
- 2 Tbsps clarified butter
- 2 Tbsps butter
- sugar
Preparation steps
Cook potatoes in boiling water 15 to 20 minutes. Let drain, cool and peel. Peel the onions. Cut 1 onion into strips, the remaining finely. Peel carrots. Cut 3 carrots into small cubes, cut the rest into strips and cook these in boiling water for about 4 minutes until al dente.
Spread the meat with mustard and season with salt and pepper.
Heat the oil in a saucepan.
Brown the meat on all sides on high heat.
Add the onion and carrot cubes, cook briefly, then reduce the heat.
Add tomato paste, broth, herbs and bay leaf. Cover and simmer everything for 2 hours.
Approximately 20 minutes before end of cooking the roast, cut the cooked potatoes into slices. Cook potatoes in hot butter 10 minutes until crispy, turning occasionally. Add onion strips and cook briefly. Season with salt and pepper.
Melt butter in a pan and glaze the carrot sticks over low heat.
Season with salt, pepper and sugar.
Remove the meat from the pan, cover and keep warm.
Puree vegetables and sauce, then strain through a fine sieve into a saucepan.
Boil the sauce, possibly adding some water, and season with salt and pepper to taste.
Arrange decoratively on plates and serve.
