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

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

4.8 5 ratings

Prep. 50min

Total 2 h

6 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1603.6 mg

Protein 65.6 g

Calories 5474.8 kJ / 1308.5 kcal

Fat 73.1 g

Fiber 13.9 g

Saturated fat 26.7 g

Carbohydrates 91.7 g

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