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

Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
4.3 7 ratings
Prep. 50 min
Total 2 h
6 portions
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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
Fibre 13.9 g
Saturated Fat 26.7 g
Carbohydrates 91.7 g

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