Roasted Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,881 mg | (47 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 800 grams Smoked pork chop (boneless)
- 2 Tbsps sunflower oil
- 700 grams potatoes
- salt
- 2 carrots
- 250 grams Peas (frozen)
- 1 Tbsp butter
- 1 tsp Pastry flour
- 2 Tbsps butter
- 100 milliliters Whipped cream
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Preheat oven to 180°C (approximately 350°F.)
Mix pork with oil and roast in oven about 40 minutes, occasionally brushing with juices and adding water if necessary.
Rinse potatoes well and cook with peel in salt water for about 30 minutes.
Peel carrots, cut into slices and fry in 1 tablespoon butter. Pour in about 75 ml (approximately 1/3 cup) water, salt and pepper, cover and cook for about 5 minutes. Add peas and cook uncovered for about 2 minutes.
Melt remaining butter in small saucepan, stir in flour, sauté briefly, and add cream. Stir mixture with whisk, bring to boil, season with salt, pepper and vinegar and simmer over low heat for 10 minutes, stirring occasionally.
Mix sauce with vegetables and season.
Cut roasted pork into slices and serve topped with vegetables, potatoes and parsley.
