Roast Pork with Vegetables
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,837 mg | (46 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 220°C (approximately 430°F). Rinse the pork and pat dry. Cut the fat edge, then place in a roasting pan with the fat side down. Season with salt and pepper. Cook on the bottom rack for 40 minutes. Turn the pork and reduce the heat to 160°C (approximately 320°F).
2.
Rinse the tomatoes, blanch, peel and quarter. Rinse the zucchini and cut into bite-size pieces. Peel, rinse and quarter the potatoes. Rinse the thyme and remove the stems. Put the vegetables into the roasting pan with the vegetable stock, salt, pepper and thyme. Simmer 30-40 minutes until the vegetables are cooked. Serve the pork sliced with the vegetables.
