Roast Pork with Rosemary

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Roast Pork with Rosemary
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein65.21 g(67 %)
Fat6.09 g(5 %)
Carbohydrates3.07 g(2 %)
Sugar added0 g(0 %)
Roughage1.07 g(4 %)
Vitamin A3.24 mg(405 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.12 mg(1 %)
Vitamin B₆0.04 mg(3 %)
Folate1.34 μg(0 %)
Pantothenic acid0.02 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.59 mg(16 %)
Potassium29.86 mg(1 %)
Calcium21.7 mg(2 %)
Magnesium4.8 mg(2 %)
Iron1.41 mg(9 %)
Zinc0.07 mg(1 %)
Saturated fatty acids0.05 g
Cholesterol132.28 mg

Ingredients

for
4
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
How healthy are the main ingredients?
lemonrosemarygarlic cloveGround clovesalt

Preparation steps

1.

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.

2.

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.

3.

Place the pork on an oven rack set under a pan, so the cooking juices are caught during the roasting process.

4.

Cook the pork in the preheated oven for 2 hours, turning frequently and basting with the pan juices. Let rest before slicing and serving.