Roast Pork with Sage and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 tart Apple
- 1 handful Sage
- 1 kilogram Roasted pork (such as shoulder, with rind)
- coarse salt
- cayenne pepper
- ground Caraway
- 3 shallots
- 250 milliliters Beef stock
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the apple, quarter, core and dice. Rinse the sage, shake dry and toss with the apple. Rinse the meat, pat dry and cut a pocket in the side. Fill the pocket with the apple mixture and truss with butcher's twine to close. Season with salt, cayenne pepper and caraway and place, rind-side down, in a roasting pan. Peel the shallots, halve and spread around the pork. Pour in the stock and roast for about 30 minutes. Flip the pork over and roast for about 2 hours, basting occasionally.
Transfer the pork to a wire rack set over a baking sheet. Increase the oven to 240°C (approximately 475°F) and roast until the rind is crispy.
Meanwhile, season the pan juices and shallots with salt and pepper. Arrange on serving plates with the sliced pork and serve with plum sauce, if desired.
