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Ingredients

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4
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Roast Pork with Vegetables

Roast Pork with Vegetables

40 min., ready in 2 h.
Time:
483
calories
Calories:
Health Score:
89 / 100
Ingredientsfor  
Ingredients
1 kilogram Cutlet (salted, smoked pork ribeye)
salt
freshly ground peppers
3 Zucchini
400 grams Tomatoes
500 grams potatoes
300 milliliters Vegetable broth
½ bunch fresh thyme
How healthy are the main ingredients?
potatoTomatothymesaltZucchini
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Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie483 cal.(23 %)
Protein61 g(62 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
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