Rosemary Pork Roast

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Rosemary Pork Roast
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 14 h. 25 min.
Ready in
Calories:
575
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie575 cal.(27 %)
Protein37 g(38 %)
Fat35 g(30 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage0.4 g(1 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K1.7 μg(3 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.3 mg(128 %)
Vitamin B₆1.1 mg(79 %)
Folate3 μg(1 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C3 mg(3 %)
Potassium678 mg(17 %)
Calcium32 mg(3 %)
Magnesium57 mg(19 %)
Iron3.6 mg(24 %)
Iodine19 μg(10 %)
Zinc5.8 mg(73 %)
Saturated fatty acids12 g
Uric acid284 mg
Cholesterol124 mg
Complete sugar2 g

Ingredients

for
6
Ingredients
1 ⅕ kilograms Pork neck (ready to cook)
1 garlic clove
4 sprigs rosemary
1 tsp freshly ground peppers
2 tsps salt
1 l dry Red wine
2 Tbsps vegetable oil
300 milliliters Beef stock
How healthy are the main ingredients?
rosemarygarlic clovesalt

Preparation steps

1.

Rinse the meat, pat dry and place in a large vessel. Peel the garlic and pass cloves through a garlic press, Rinse the rosemary, shake dry and finely chop half. Combine chopped rosemary with garlic, pepper and salt to taste and red wine. Pour over the meat and marinate overnight in the refrigerator.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Remove the meat from the marinade, drain and sear in a hot roasting pan with oil. Add the remaining rosemary, stock and half of the marinade and roast about 1 1/2 hours in the preheated oven. Baste occasionally with the liquid.

4.

Transfer the finished roast to a platter and cut into slices before serving.

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