Sticky Glazed Pork Joint
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions (finely diced)
- 35 ozs Pork loin (boned, with very little fat)
- 1 Tbsp Mustard
- peppers
- 2 Tbsps clarified butter
- salt
- ½ cup raisins
- 5 Tbsps Red wine vinegar
- 1.333 cups Apple juice
- 1 sprig rosemary
- 1 Apple
- 1 Tbsp Red currant jelly
Preparation steps
1.
Preheat the oven to 200 °C | 400F | gas 6. Wash the meat, pat dry and rub with mustard and pepper.
2.
Heat the clarified butter in a roasting tin and brown the meat on all sides over a high heat. Add the onions and fry briefly. Season with salt and pepper.
3.
Stir in the raisins and add the vinegar and apple juice. Add the rosemary sprig, cover and cook in the preheated oven for 30 minutes.
4.
Then remove the lid, baste the meat with the roasting juices and cook without a lid for a further 30 minutes. Meanwhile, peel, quarter, core and finely dice the apple.
5.
Take the roast pork out of the oven, cover and allow to rest for about 10 minutes.
6.
Stir the diced apple and the redcurrant jelly into the onion and raisin sauce and simmer briefly on the hob over a medium heat. Season to taste with salt and pepper.
7.
Serve the roast pork with the chutney sauce and garnish with herbs of your choice.
