Rosemary Pork Roast
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
