Roasted Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 13.26 g | (14 %) | ||
| Fat | 0.95 g | (1 %) | ||
| Carbohydrates | 48.69 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.57 g | (69 %) |
| Vitamin A | 1,545.27 mg | (193,159 %) | ||
| Vitamin D | 0.01 μg | (0 %) | ||
| Vitamin E | 0.75 mg | (6 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 5.19 mg | (43 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 250.35 μg | (83 %) | ||
| Pantothenic acid | 1.51 mg | (25 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47.49 mg | (50 %) | ||
| Potassium | 1,394.08 mg | (35 %) | ||
| Calcium | 198.44 mg | (20 %) | ||
| Magnesium | 192.13 mg | (64 %) | ||
| Iron | 5.73 mg | (38 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.03 mg | (25 %) | ||
| Saturated fatty acids | 0.21 g | |||
| Cholesterol | 0.39 mg |
Ingredients
- Ingredients
- 1 ½ grams Rack of pork
- 1 handful fresh garlic cloves
- 1 handful Fresh herbs (such as rosemary or sage)
- salt
- freshly ground peppers
- vegetable oil (for greasing)
- 400 grams Baby carrot
- 8 small Artichoke
- 200 grams Green beans
- 200 grams Peas
- 1 tsp lemon juice
Preparation steps
For the pork: Preheat the oven to 180°C (approximately 350°F),
Rinse the pork, pat dry and cut a pocket into the pork. Peel the garlic. Rinse the herbs, shake dry and pluck leaves. Reserve some whole leaves for garnish and chop the rest. Place the garlic and herbs inside the pork, and tie with kitchen twine. Season with salt and pepper to taste. Place the pork in a greased baking dish. Roast in the oven for 2 hours, while basting the pork with water.
For the vegetables: Rinse the carrots, artichokes, green beans and peas. Peel and cut the carrots in half lengthwise. Quarter the artichokes. Trim the green beans. Blanch the beans in a pot of boiling salted water until tender, about 5-6 minutes. Add the peas to the pot of boiling water during the last 1-2 minutes of cooking for the green beans. Drain the green beans and peas, and rinse with cold water. Peel the avocado, cut in half lengthwise, remove pit and thinly slice.
Heat the oil in a skillet. Add the carrots and cook for 2 minutes. Stir in the artichokes, green beans and peas, and cook for 1-2 minutes. Season with salt and pepper to taste, and the lemon juice.
Remove the kitchen twine from the pork. Serve on a plate with the vegetables. Garnish with the reserved herbs.
