Sheet Pan Pork Roast
with Pears and Root Vegetables
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
583
calories
Calories
Healthy, because
Even smarter
Nutritional values
Pork is a rich source of protein, which the mixture of carrots and onions pack this dish with vitamins, antioxidants and fiber.
If you're not on a low-carb diet, serve this dish with a side of brown rice for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,931 mg | (73 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 499 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 375°F.
2.
Score the pork rind deeply with a sharp knife and brush the rind with a little oil.
3.
Rub the salt and pepper well into the rind.
4.
Toss the vegetables and pears in the remaining oil and season to taste with salt and pepper.
5.
Place the meat in a roasting pan and arrange the vegetables and pears around the pork. Scatter the sage leaves into the pan and pour in the water.
6.
Cook for 1 hour 10-20 minutes, until the pork is cooked and the rind is crisp. Allow the pork to rest for 15 minutes before carving.
