Photo: Sam Loyd
Slow-roast pork with apples & peppers
11 ingredients
20 min
Serves 8
openrecipes
This is a no-effort dish with only 20 minutes prep - just serve straight from the oven
Estimated Nutrition (whole recipe, rough)
727
Calories
30g
Protein
40g
Fat
65g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Seed | not in our table | 0 |
| Cider | 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
- 2-2.25kg/4lb 8oz-5lb pork shoulder joint (or 2 x 1kg/2lb 4oz joints), scored and tied
- 50g butter , softened
- 3 tbsp demerara sugar
- 3 tbsp wholegrain mustard
- 3 onions, thinly sliced, and 2 small eating apples (we used Braeburns), quartered, cored and thinly sliced
- 7-8 red, yellow and/or orange peppers , each cut into quarters, cores and seeds discarded
- few bay leaves
- 3 tbsp cider vinegar
- 3 tbsp olive oil
- 2 tbsp wholegrain mustard
- 2 tbsp demerara sugar
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