Roast Pork With Sorrel Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,573 mg | (39 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Roasted pork (trussed)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 5 garlic cloves
- 2 sprigs rosemary
- 200 milliliters dry white wine
- 600 grams starchy potatoes
- 150 grams Sorrel
- 150 milliliters milk
- 2 Tbsps butter
- 100 grams Crème fraiche
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat and pat dry. Season with salt and pepper and sear until golden brown on all sides in hot oil. Transfer to a roasting pan. Distribute the minced garlic and rosemary around the meat, add the wine and a little water and roast for about 1 hour 30 minutes, basting occasionally.
Peel the potatoes and cook in boiling salted water for about 30 minutes, until fork-tender. Rinse the sorrel, trim and cut into strips. Cook in boiling salted water for 3-4 minutes. Drain the potatoes, let the steam evaporate and press through the potato ricer. Mix the drained sorrel, hot milk and butter into the mashed potatoes and season with salt.
Remove the roast from the roasting pan and let rest. Strain the pan drippings into a clean saucepan, simmer briefly then stir in the crème fraîche. Season with salt and pepper. Serve with the sliced roast and mashed potatoes.
