Photo: Sam Loyd
Slow-roasted Tuscan pork with roast garlic mash
11 ingredients
15 min
Serves 6
openrecipes
Buy organic or heirloom pork for this dish to really make it worthwhile - it'll have a better texture and flavour
Estimated Nutrition (whole recipe, rough)
664
Calories
33g
Protein
40g
Fat
46g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp fennel seeds
- 1 tsp chilli flakes
- 1 tbsp oregano
- 2 tbsp chopped rosemary leaves
- 2kg boneless pork shoulder or leg, skin removed, rolled and tied
- olive oil
- 3 whole garlic bulbs, tops sliced off
- olive oil
- 1½kg potatoes , peeled and cut into chunks
- 150g butter
- 200g crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes