Roast Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 51.6 μg | (86 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,624 mg | (41 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 carrots
- 2 onions
- 2 garlic cloves
- 1 stalk Leeks
- 2 stalks Celery
- 800 grams Roasted pork (center cut)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 400 milliliters Beef broth
- 4 Tomatoes
- 1 bay leaf
- 1 pc Cinnamon stick
- 3 sprigs thyme
- 4 small Endive
- 2 Tbsps lemon juice
- 1 pinch sugar
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the carrots, onions, garlic, leek and celery and trim or peel as needed. Cut everything into small pieces.
Rinse the meat and pat dry. Season with salt and pepper and sear until golden brown in 2 tablespoons oil in a roasting pan. Remove from pan, add the prepared vegetables and sauté. Add tomato paste and sauté briefly, then deglaze with the red wine and some broth. Blanch tomatoes, peel, quarter and remove seeds. Dice tomatoes. Add the tomatoes along with the bay leaf, cinnamon and thyme to the roasting pan. Place the meat on top and braise in oven until done, 60-70 minutes. Add more broth as needed and baste and turn the meat occasionally.
Rinse the endive, trun, cut in half and remove the core. Season with salt and pepper and sear in a hot pan with the remaining oil until golden brown all around, 4-5 minutes. Drizzle with lemon juice and sprinkle with the sugar.
Season sauce to taste (remove cinnamon stick and bay leaf) and arrange sauce with the sliced meat on plates or a serving platter. Arrange endive around the meat.
Serve with dumplings, if desired.
