Smoked Pork Loin with Potatoes and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 218 mg | (229 %) | ||
| Potassium | 1,524 mg | (38 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams potatoes
- 1 onion
- 2 garlic cloves
- 1 Tbsp clarified butter
- 600 grams Smoked pork chop
- 2 tsps vegetable oil
- ground paprika
- 2 Red Bell pepper
- 1 green Bell pepper
- 200 milliliters Beef broth
- 100 milliliters dry white Wine
- salt
- peppers
- 1 tsp thyme
- 2 sprigs marjoram
Preparation steps
Peel the potatoes and thinly slice. Peel the onion, halve and cut into rings. Peel the garlic and thinly slice. Melt the butter in a large roasting pan and sweat the onions and garlic until translucent.
Rinse the pork, pat dry and score the fat in a diamond-shaped pattern. Mix the paprika with a little oil and spread over the meat. Sear in the roasting pan on all sides. Deglaze with wine and a little broth, cover and cook in the oven at 160°C (approximately 325°F) for about 45-50 minutes.
Halve the peppers, remove the seeds, rinse and cut into strips. Season with thyme, salt and pepper. Add to the roasting pan along with the remaining broth. Increase the heat to 200°C (approximately 400°F) and roast for 8 minutes, uncovered. Before serving, sprinkle with marjoram.
