Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce

Name: Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
Prep time: 50 min
Cook time: 2 h
Total time: 2 h
Yield: 6 portions
Ingredients: 10 sprigs fresh mixed herbs; 2000 g pork shoulder, boneless; 250 g red peppers; 3 tsp fine sea salt; 1 ¼ tsp ground black pepper; 300 g apple juice; 2 dried bay leaves; 2 cloves; 30 g olive oil; 2 tsp mustard; 600 g water; 500 g carrots; 80 g onion; 1 garlic clove; 10 g fresh chilli; 200 g apples; ¼ tsp ground ginger; 80 g brown sugar; 25 g apple balsamic vinegar; 5 g freshly squeezed lemon juice; 80 g dried apricots; 300 g liquid vegetable stock; 1000 g sweet potatoes; 400 g broccoli florets; 100 g coconut cream; 250 g red wine; 2 Tbsp orange juice, freshly squeezed; 1 tsp cornflour; 50 g double cream

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Schwierigkeitsgrad einfach

Arbeitszeit 50 Min

Gesamtzeit 2 Std.

Portionen 6 portions

Zutaten

10 sprigs fresh mixed herbs, e.g. parsley, chives, thyme, coriander, basil
2000 g pork shoulder, boneless
250 g red peppers (2-3 peppers) sliced (1 cm)
3 tsp fine sea salt
1 ¼ tsp ground black pepper
300 g apple juice
2 dried bay leaves
2 cloves
30 g olive oil
2 tsp mustard
600 g water
500 g carrots, sliced (3 cm)
80 g onion, quartered
1 garlic clove
10 g fresh chilli, deseeded if desired, thinly sliced
200 g apples, diced (1 cm)
¼ tsp ground ginger
80 g brown sugar
25 g apple balsamic vinegar
5 g freshly squeezed lemon juice
80 g dried apricots, quartered
300 g liquid vegetable stock
1000 g sweet potatoes, peeled, cut in pieces (3 cm)
400 g broccoli florets
100 g coconut cream
oder 100 g coconut milk
250 g red wine, Malaga or Pedro Ximenez
2 Tbsp orange juice, freshly squeezed
1 tsp cornflour
50 g double cream

Nährwerte: pro 1 portion
Brennwert: 5474.8 kJ / 1308.5 kcal
Eiweiß: 65.6 g
Kohlenhydrate: 91.7 g
Fett: 73.1 g
gesättigte Fettsäuren: 26.7 g
Ballaststoffe: 13.9 g
Natrium: 1603.6 mg

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Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce

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