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
1035.78
kcal
Carbohydrates
40.45
g
Proteins
44.24
g
Lipids
75.21
g
Fiber
7.0
g
Saturates
19.64
g
Monounsaturated fatty acids
33.25
g
Polyunsaturated fatty acids
16.5
g
Cholesterol
165.55
mg
Calcium
192.47
mg
Iron
6.28
mg
Zinc
4.83
mg
Vitamin A
153.13
ug
Vitamin C
63.39
g
Folic acid
119.87
ug
Salt (Sodium)
1229.86
mg
Sugars
8.94
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Meats
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed