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Oven-Roasted Bone-In Pork with Vegetables and Herbs

Gorgeous, juicy, fragrant meat, fit for a celebration! Bone-in pork roasted in the oven this way turns out beautifully appetizing, aromatic, and juicy. The ingredients all come together in harmony: rosemary plays up the flavor of the meat and lends a touch of elegance. Roasted vegetables make the ideal side for rich pork, and the sauce ties the whole dish together.

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Pork on a bone with vegetables and herbs in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 11 g
Fats 55 % 16 g
Carbohydrates 7 % 2 g
200 kcal
GI: 50 / 0 / 50
    1. Preheat the oven to 450°F (230°C). 2. Meanwhile, prep the ingredients: wash and pat the pork dry with paper towels, then score the skin about every 1 cm with a knife, being careful not to cut into the meat; wash and peel the carrots, beets, and parsnip, then cut the carrots and parsnip lengthwise into quarters (or halves if they're thin); wash the fennel bulbs and cut them into quarters or halves depending on size; peel the garlic and leave the cloves whole. 3. In a small bowl, combine a third of the olive oil with the dill seeds, sea salt, and rosemary leaves, crushing everything lightly with a pestle. Rub this mixture all over the pork, working it into the meat and into the scores in the skin. 4. Set the meat in a roasting pan of a suitable size and roast for 45 minutes. 5. Now lower the heat to 350°F (180°C) and roast the pork for another hour and a half. Turn off the oven, transfer the meat to a platter, and cover it with foil for 20 minutes. 6. Meanwhile, spread the vegetables on a baking sheet, season with salt and ground black pepper, and drizzle with the remaining olive oil. Add the rosemary sprigs. Roast at 350°F (180°C) for 1 hour. 7. Finely chop the garlic cloves. Set the roasting pan the meat cooked in over medium heat, having poured off the excess fat but keeping the juices (about 80 ml, but a little less is fine). Bring the juices to a boil, stir in the flour, and cook for 2 minutes, stirring constantly. Gradually pour in the chicken broth and white wine, reduce the heat to low, and cook everything together, stirring, for 5 minutes. Season with salt and ground black pepper if needed. Stir and strain the sauce through a sieve. 8. To serve: arrange the roasted vegetables around the meat on a wide platter, add sprigs of fresh herbs (dill, parsley, etc.) if you like, and serve the sauce separately in a pitcher. At the table, carve the meat into thin slices and plate it with the vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Rosemary - 131  kcal/100g
  • Dill greens - 38  kcal/100g
  • Fennel - 49  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chicken broth - 19  kcal/100g

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