Roast Pork with Thyme - wild rice
Weight of one portion
490 g
Weight without side dish
240 g
Weight of one portion (g) +-10 %Allergens
9, 12
Materials
| Salt | 2,5 g |
| Oil | 10 ml |
| Boneless pork roast | 150 g |
| Thyme | 0,3 g |
| Beef broth | 2 g |
| Garlic | 5 g |
| Corn flour | 5 g |
| Ground sweet paprika | 2 g |
| Yellow onion | 15 g |
| Pork gravy | 1,5 g |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 3579 kJ | 27,12 g | 101,61 g | 51,21 g |
| Food without side dishes | 1653 kJ | 25,77 g | 7,98 g | 32,79 g |
Description
Season the slices of roast pork with salt and brown them on both sides. Sauté the onion in oil, sprinkle with paprika, add chopped thyme and the browned slices of meat. Add water and braise until tender. Remove the cooked meat. Thicken the pan drippings with cornstarch, add garlic and pork gravy, pour in the broth, bring to a boil, strain, and season with salt.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof