Roasted Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 66.4 μg | (111 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,263 mg | (32 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 9 g |
Preparation steps
Peel carrots and onions. Cut carrots lengthwise into quarters and cut in half crosswise. Cut the onions into slices. Rinse celery, trim, and cut into 5 cm (approximately 2-inch) long pieces.
Rinse leek, trim, cut in half lengthwise and also cut into 5 cm (approximately 2-inch) long pieces.
Place everything in a roasting pan and fry with oil. Pour in half of the broth.
Trim pork. Rub with salt, pepper and caraway seeds and place it on the vegetables. Bake in preheated oven at 180°C (approximately 350°F) for 1.5-2 hours. Turn the vegetables several times while roasting and gradually pour in remaining broth. During the last 10 minutes, add parsley stems (reserving some for garnish) to the sauce and raise the temperature to 240°C (approximately 475°F) so that the leg browns. Then taste the meat juices, season to taste and arrange roast on plates with sauce and vegetables. Serve garnished with parsley.
If desired, serve with potatoes and kale.
