Roast Pork with Rosemary Potatoes and Plum Chutney

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Roast Pork with Rosemary Potatoes and Plum Chutney
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
954
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie954 cal.(45 %)
Protein51 g(52 %)
Fat53 g(46 %)
Carbohydrates61 g(41 %)
Sugar added10 g(40 %)
Roughage6 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E5 mg(42 %)
Vitamin K10.1 μg(17 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂0.6 mg(55 %)
Niacin25.1 mg(209 %)
Vitamin B₆1.5 mg(107 %)
Folate49 μg(16 %)
Pantothenic acid2.8 mg(47 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C58 mg(61 %)
Potassium2,042 mg(51 %)
Calcium91 mg(9 %)
Magnesium139 mg(46 %)
Iron7.7 mg(51 %)
Iodine17 μg(9 %)
Zinc10.1 mg(126 %)
Saturated fatty acids21 g
Uric acid446 mg
Cholesterol192 mg
Complete sugar22 g

Ingredients

for
4
For the roast
1 kilogram Roasted pork (such as from the rump or shoulder)
salt
freshly ground peppers
2 onions
2 garlic cloves
2 Tbsps vegetable oil
750 milliliters Beef broth
For the chutney
350 grams Plum
2 onions
150 milliliters Red wine
2 Tbsps Red wine vinegar
2 Tbsps brown sugar
1 Tbsp Mustard seed
2 cloves
1 bay leaf
1 chili pepper
For the potatoes
1 kilogram waxy potatoes
salt
2 sprigs rosemary
2 Tbsps butter
How healthy are the main ingredients?
potatoPlumsugarrosemarysaltonion

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection.

2.

Rinse the meat and pat dry. Rub on all sides with salt and pepper. Peel and chop the onions and garlic. Heat the oil in a roasting pan and brown the meat on all sides. Remove meat, add the vegetables and stir-fry. Deglaze with a little broth. Put the meat back in and cook in preheated oven for about 2 hours. Turn occasionally and pour in more broth as required.

3.

For the chutney, rinse the plums, pit and cut into quarters. Peel the onions and chop finely. Add with the plums, the wine, the vinegar, sugar, mustard, cloves, bay leaf and well-trimmed chile in a saucepan and bring to a boil while stirring. Simmer about 20 minutes, stirring occasionally, until the plums disintegrate and the chutney reaches a mushy consistency. Add some water as needed. Remove the chile, cloves and bay leaf and allow chutney to cool.

4.

Peel the potatoes, rinse, cut into pieces and boil in salted water about 20 minutes until done. Rinse the rosemary, shake dry, pluck coarsely and place in a hot pan with the butter. Toss the drained potatoes and season with a little salt.

5.

Slice the meat and serve ​​with the potatoes and the chutney.

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