Roasted pork rack with diced vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
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
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
1109.53
kcal
Carbohydrates
24.82
g
Proteins
58.06
g
Lipids
82.99
g
Fiber
9.09
g
Saturates
24.88
g
Monounsaturated fatty acids
36.67
g
Polyunsaturated fatty acids
13.53
g
Cholesterol
226.85
mg
Calcium
171.16
mg
Iron
7.12
mg
Zinc
6.64
mg
Vitamin A
788.94
ug
Vitamin C
46.66
g
Folic acid
172.56
ug
Salt (Sodium)
590.49
mg
Sugars
16.57
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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