Roasted pork with pumpkin purée and lentil salad
White stock 0.75 l
Creamed corn 0.02 kg
For this recipe, the following ingredients are needed:
- White stock.
- Pumpkin purée.
- Lentil salad
- Roasted pork:
- Take out the head from the rack. Remove the bones and cut. Tie up the meat. Season and baste.
- Cut the seasoned vegetables into cubes (onion, carrot, garlic).
- Prepare a white stock.
- Brown the meat.
- Add the vegetables and simmer.
- add wine or stock and place in the oven, reducing the temperature, turning, and basting when necessary.
- Cook it until the meat is very tender and juices run clear.
- Take out the meat pieces and set them aside.
- Prepare the sauce blending the degreased juice with the vegetables. Add the necessary stock, place on the heat and thicken with cornstach.
- Fillet the meat with a cold meat cutter. Place on a baking tray add the sauce and heat up in the oven.
- Place the pork fillets in the shape of a fan, 4 or 5 pieces in each portion, depending on the size and thickness.
- Place the pumpkin purée on the side, and on the other side the lentil salad.
- Pour the sauce over the meat.
Nutritional information (1 portion)
Fiber 26.03 g
Saturates 23.26 g
Monounsaturated fatty acids 42.58 g
Polyunsaturated fatty acids 18.23 g
Cholesterol 180.15 mg
Calcium 414.2 mg
Iron 15.94 mg
Zinc 8.94 mg
Vitamin A 864.25 ug
Vitamin C 117.84 g
Folic acid 349.57 ug
Salt (Sodium) 1689.98 mg
Sugars 32.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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