Braised pork roast

COOK TIME
65 mins

TOTAL TIME
65 mins

Ingredients

Directions

1. 1

   Wash the cured pork loin and pat dry. Season all around with pepper. Put them on a fat pan lightly coated with oil. Bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 50 minutes. In the meantime, peel, wash and halve the potatoes.

2. 2

   Cook in boiling salted water for about 12 minutes, drain. Clean, wash and cut the soup greens into small pieces. Blanch in boiling salted water for about 5 minutes, drain. Add soup greens and potatoes to the fat pan 20 minutes before the end of the cooking time. Sprinkle with salt and pepper. Heat up the jam and spread it on the roast 10 minutes before the end of the cooking time. Add stock to the roast and vegetables at the very end. Wash the parsley and chop finely, except for one bunch for garnishing. Cut the roast open and arrange on a plate with the vegetables.

3. 3

   Heat up the jam and spread it on the roast 10 minutes before the end of the cooking time. Add stock to the roast and vegetables at the very end. Wash the parsley and chop finely, except for one bunch for garnishing. Cut the roast open and arrange on a plate with the vegetables. Serve sprinkled with parsley and garnished. Serve with mustard

Nutrition Facts

KCAL
450 kcal

CARBS
28 g

FATS
18 g

PROTEINS
47 g