Roasted pork loin with roast potatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
For this recipe, the following elaborations are needed:
- White stock.
- Baker’s potatoes (sliced roasted potatoes)
- Roast the loin, previously salted, peppered and greased at 180-200 ºC.
- Cook it until the loin is soft and making sure that the interior temperature is 65 ºC.
- Remove the loin from the tray reserved for making the sauce. Leave the loin to rest so that the fibres relax and the temperature is evened out.
- Cut the loin into fillets and place them on a baking tray, spread out but overlapping.
- Make some gravy.
- Pour over the gravy and place the pork in the oven until the meat is well heated, without letting it boil.
SET UP
- Spread the loin on one side of the plate adding some sauce and place the warm baker’s potatoes next to it.
Nutritional information (1 portion)
Energy
915.9
kcal
Carbohydrates
38.8
g
Proteins
44.01
g
Lipids
62.77
g
Fiber
6.82
g
Saturates
18.2
g
Monounsaturated fatty acids
24.4
g
Polyunsaturated fatty acids
14.37
g
Cholesterol
162.05
mg
Calcium
191.2
mg
Iron
6.21
mg
Zinc
4.8
mg
Vitamin A
129.13
ug
Vitamin C
61.77
g
Folic acid
118.79
ug
Salt (Sodium)
913.85
mg
Sugars
8.86
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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