Roast Pork with Vegetables and Herbs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
812
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,429 mg | (36 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 474 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Pork shoulder (with rind)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 250 milliliters Red wine
- 300 grams waxy potatoes
- 2 shallots
- 2 carrots
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped thyme
Preparation steps
1.
Cut the pork rind into diamonds, season with salt and pepper, and rub. Fry the pork in a hot roasting pan with oil, pour in the red wine and cook in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 2 hours.
Peel, rinse and cut the potatoes into slices.
2.
Peel the shallots and carrots, and cut into bite-sized pieces. Add the potatoes, shallot, carrots, rosemary and thyme to the pork after 1½ hours of the cooking time. Cook the veggies and herbs with the pork and take out from the oven 10 minutes before end of cooking the roast. Broil the veggies and herbs under the broiler for 10 minutes until crispy, watching carefully.
Serve the pork sliced with the vegetables.
