Roast Pork with Shallots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,038 cal. | (49 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,581 mg | (40 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 ½ kilograms Roasted pork (salted, from the leg and without rind)
- vegetable oil
- salt
- freshly ground peppers
- 4 Tbsps honey
- 200 milliliters white wine
- 200 milliliters Beef broth
- 500 grams shallots
- 1 handful thyme
- 2 Tbsps balsamic vinegar
- 1 tsp Pastry flour
- 1 tsp softened butter
Preparation steps
Rinse roast, pat dry and place in a greased ovenproof dish. Season with salt and pepper, brush with 2 tablespoons of honey and add wine and broth to the pan. Roast in preheated oven at 180°C (approximately 350°F) for about 2 hours, basting with cooking juices occasionally.
Peel shallots and cut into quarters. Rinse thyme, shake dry ( set 2 sprigs aside) and add shallots to the pan about 40 minutes before the end of cooking.
Remove pan from the oven, take out meat and shallots and keep warm. Pour gravy into a saucepan and bring to a boil. Season with vinegar, salt, pepper and remaining honey, simmer on medium heat for 5-10 minutes. If necessary, thicken sauce with a little flour butter (flour and softened butter mixed together, ratio 1: 1). Add shallots at the end.
Cut roast into slices and drizzle with sauce. Garnish with thyme sprigs and serve.
