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Pork and vegetable roast

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Pork and vegetable roast


  • Cut off the base of the endive, wash them, and dry them with kitchen paper towel. Cut them in half, lengthwise.
  • Peel the carrots, turnip, celery root, and beets.  
  • Cut the carrots into 4 pieces, lengthwise. Cut the celery root into 2 cm cubes, the turnip and the beets into wedges, and add them into a large bowl along with the garlic and the coriander seeds.
  • Season with salt and pepper and add 70 g olive oil. Mix well.
  • Preheat the oven to 180ο C (356ο F) set to fan.
  • Heat a frying pan over high heat.
  • With a knife, score the pork, brush it with 30 g olive oil, season with salt and pepper, and sauté in the hot frying pan, for 1-2 minutes on each side, until golden.
  • Transfer the pork pieces onto a large baking pan.
  • Mix the water with the bouillon cube until it is dissolved into the water.
  • Add the vegetables to the baking pan along with the pork, and mix.
  • Pour the water over the vegetables, and mix.
  • Cover with aluminum foil and roast for 40 minutes. Then, uncover and roast for 30 more minutes.
  • Remove the baking pan, add the apple cider vinegar, and stir the liquids with a spatula.
  • Allow 10 minutes for the meat to absorb the apple cider vinegar.
  • Season to taste, and serve with fresh thyme and fleur de sel.
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Nutrition information per portion

Calories (kcal)
16 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
26 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
30 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
4 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
10 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
46 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
25 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
16 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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