Roasted pork rack with diced vegetables

90 min
Type of dish: Meats, Vegetables
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rack with head 1.75 kg
Table salt 3.75 g
Sunflower oil 0.013 l
White wine 0.15 l
Creamed corn 0.03 kg
White stock 0.75 l
Diced vegetables 5.0 ud
See Recipe
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Powdered vegetable stock 0.038 kg
See Recipe
Carrots 0.25 kg
Runner beans 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)
Energy
1122.28
kcal
Carbohydrates
26.3
g
Proteins
58.86
g
Lipids
83.38
g
Sugars 17.1 g
Salt (Sodium) 4807.74 mg
Folic acid 172.56 ug
Vitamin C 46.66 g
Vitamin A 788.94 ug
Zinc 6.64 mg
Iron 7.12 mg
Calcium 171.16 mg
Cholesterol 226.85 mg
Polyunsaturated fatty acids 13.53 g
Monounsaturated fatty acids 36.67 g
Saturates 24.88 g
Fiber 9.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.