Roast Pork with Rosemary Potatoes and Plum Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 954 cal. | (45 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 2,042 mg | (51 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 22 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
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.
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.
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.
Slice the meat and serve with the potatoes and the chutney.
