Roasted pork rack with diced vegetables

90 min
Type of dish: Meats, Vegetables
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.75 kg
Table salt 3.75 g
White wine 0.15 l
Creamed corn 0.03 kg
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Carrots 0.25 kg
Pods 0.179 kg
Frozen peas 0.143 kg
Table salt 2.857 g
Olive oil 0.036 l
Elaboration

For this recipe, the following elaborations are needed:

  • Gravy.
  • Diced vegetables.
  • Season and grease the pieces and fry them until golden in colour in a pan or in the oven, preheated at 180ºC or 200ºC.
  • Turn when half done and drizzle over some wine just before removing from the oven.
  • When the interior of the piece reaches 60-65ºC, remove the pieces from the oven and place them on a dish.
  • Prepare the sauce or gravy.
  • Carve the piece and fillet. Warm up the meat with the sauce.

SET UP

  • Place two rations of meat, one with bone and another without bone, on the plate.
  • Pour the sauce on top.
  • Serve with the vegetables.
Nutritional information (1 portion)
Fiber 9.81 g
Saturates 27.51 g
Monounsaturated fatty acids 40.07 g
Polyunsaturated fatty acids 14.83 g
Cholesterol 252.05 mg
Calcium 183.82 mg
Iron 7.76 mg
Zinc 7.32 mg
Vitamin A 923.99 ug
Vitamin C 50.01 g
Folic acid 181.39 ug
Salt (Sodium) 597.36 mg
Sugars 17.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.