Roast Pork with Salad

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Roast Pork with Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
160
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie160 cal.(8 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates11 g(7 %)
Sugar added1 g(4 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K26.3 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.2 mg(14 %)
Folate87 μg(29 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium304 mg(8 %)
Calcium36 mg(4 %)
Magnesium34 mg(11 %)
Iron2 mg(13 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1 g
Uric acid114 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
For the salad
200 grams Snow peas
150 grams Peas
salt
1 handful Sprout
2 handfuls Frisée
2 sprigs Thai basil
3 Tbsps Wine vinegar
4 Tbsps Canola oil
1 pinch sugar
freshly ground peppers
How healthy are the main ingredients?
Snow peasugarsalt

Preparation steps

1.

For the pork roast: Preheat a convection oven to 180°C (approximately 350°F).

2.

Rinse the pork in cold water and pat dry. Remove bone. Season with salt and pepper to taste. Peel and dice the onions, garlic, carrots and celery. 

3.

Heat the oil in a roasting pan. Add the pork and cook until golden brown on all sides. Remove the pork and set aside. Add the bone and cook over medium heat until golden, about 10 minutes. Add the vegetables and cook until browned. Stir in the broth. Add the pork and roast for 2 hours. Add more broth as needed.

4.

For the salad: Rinse and trim the snowpeas. Blanch the snowpeas and peas in a pot of boiling salted water for 2 minutes. Drain and rinse with cold water to cool. Rinse the sprouts and drain well. Rinse the lettuce and shake dry. Rinse the Thai basil, shake dry and pluck leaves. 

For the dressing: In a bowl, whisk the vinegar with the oil. Season with salt, sugar and pepper to taste.

5.

For the sauce: Remove the pork from the sauce. Keep warm in the oven. Remove the bone from the sauce and strain the liquid through a fine sieve into a pot. Bring to a simmer and allow to reduce slightly. Season with salt and pepper to taste.

6.

For serving: Arrange the salad ingredients on plates and drizzle with the dressing. Slice the pork and serve with the sauce.