Roast Pork with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 65.21 g | (67 %) | ||
| Fat | 6.09 g | (5 %) | ||
| Carbohydrates | 3.07 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.07 g | (4 %) |
| Vitamin A | 3.24 mg | (405 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.05 mg | (0 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.12 mg | (1 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 1.34 μg | (0 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.59 mg | (16 %) | ||
| Potassium | 29.86 mg | (1 %) | ||
| Calcium | 21.7 mg | (2 %) | ||
| Magnesium | 4.8 mg | (2 %) | ||
| Iron | 1.41 mg | (9 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 0.05 g | |||
| Cholesterol | 132.28 mg |
Ingredients
- Ingredients
- 1 kilogram trimmed Pork cutlet
- 1 organic lemon (zested)
- 2 fresh rosemary
- 3 garlic cloves
- 1 tsp fennel seeds
- 1 pinch Ground clove
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Finely chop 1 teaspoon of the fresh rosemary, and 3 garlic cloves. Add both to a small bowl. Finely grate the zest from the lemon, and add to the bowl with 1 teaspoon of fennel seeds, 1 pinch of ground cloves, and some salt and pepper. Mix everything until combined.
Cut several 1 cm (approximately 1/2 inch) slits into the pork with a sharp knife. Fill the slits with 1 pinch of spice mixture. Season the pork with salt and pepper. Spread the remaining rosemary sprigs onto the pork, and tie with butchers twine so the pork cooks evenly.
Place the pork on an oven rack set under a pan, so the cooking juices are caught during the roasting process.
Cook the pork in the preheated oven for 2 hours, turning frequently and basting with the pan juices. Let rest before slicing and serving.
