Roasted pork with pumpkin purée and lentil salad
Allergens:
Ingredients for 5 portions
Calculate portions
Rack with head
1.25 kg
Table salt
3.5 g
Sunflower oil
0.05 l
Carrots
0.15 kg
Onion
0.15 kg
White wine
0.075 l
White stock
0.75 l
Creamed corn
0.02 kg
Lentil salad
5.0 ud
Lentils
0.35 kg
lettuce assortment (mesclun)
0.05 kg
Spring onions
0.25 ud
Red pepper
0.05 kg
Green pepper
0.05 kg
Vinaigrette sauce
0.125 l
Elaboration
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.
PLATING UP
- 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)
Energy
1262.88
kcal
Carbohydrates
64.97
g
Proteins
59.81
g
Lipids
84.05
g
Fiber
15.76
g
Saturates
21.09
g
Monounsaturated fatty acids
40.15
g
Polyunsaturated fatty acids
16.62
g
Cholesterol
162.15
mg
Calcium
261.59
mg
Iron
11.29
mg
Zinc
7.01
mg
Vitamin A
624.55
ug
Vitamin C
71.15
g
Folic acid
189.26
ug
Salt (Sodium)
1675.6
mg
Sugars
17.44
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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