Roast Pork with Rosemary Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 onions
- 2 carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 1 Pork shoulder (1.5 kg with rind)
- salt
- freshly ground peppers
- 500 milliliters Beef broth
- 1 ⅕ kilograms small potatoes (waxy)
- 3 Tbsps olive oil
- 1 tsp Sea salt
- 1 pinch Red pepper flakes
- 1 handful rosemary
- 4 flowers Currants
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel onions, carrots and celery and coarsely chop. Brush a roasting pan with oil and add the vegetables. Place in oven until lightly browned, about 20 minutes. Then take out of the oven and pour in 250 ml (approximately 1 cup) water. Rinse the meat, pat dry and place with the rind side down in the liquid. Season flesh side with salt and pepper and simmer for about 30 minutes in the oven. Remove the roast, turn and place the rind side up in the pan. Season with salt and pepper. Pour in a little broth and cook in the oven for another 2 hours. Gradually add remaining broth and if necessary, a little water.
Meanwhile, scrub the potatoes thoroughly and mix well in a bowl with the olive oil, salt, pepper and red pepper flakes. Spread on a baking sheet. Rinse the rosemary and distribute up to 4 branches over the potatoes. Place potatoes in oven about 45 minutes before end of pork cooking time and continue to cook pork and potatoes, turning potatoes occasionally.
Take the finished roast from the roasting pan and place on a wire rack-lined baking sheet. Return to the oven (if needed, increase the oven temperature to 240°C/approximately 475°F) until crust browns.
Strain gravy through a sieve into a saucepan (press vegetables well, so the sauce gets slightly creamy) and bring to a simmer. Skim fat with a small ladle. Season with salt and pepper.
Cut the meat into slices and arrange on plates. Take the baked rosemary from the potatoes and sprinkle over the roast. Garnish with remaining rosemary and currants. Serve sauce separately alongside the roast and potatoes.
