Place pork on a board. Using kitchen string, tie up at 5cm intervals to secure.
Heat oil in a large, heavy-based flameproof casserole dish over medium heat. Add onion, carrot and bacon. Cook, stirring, for 6 to 8 minutes or until onion is softened.
Meanwhile, remove the leaves from 4 sprigs thyme. Discard stems. Chop the garlic, thyme leaves and salt together until the garlic is very finely chopped. Rub all over the pork.
Add pork to dish. Cook, turning, for 5 minutes or until browned all over. Add apple, bay leaf, wine and remaining thyme sprigs. Simmer for 2 minutes or until wine is reduced by half. Add stock and 1/4 cup of water. Bring to a simmer. Reduce heat to low. Season with pepper. Cover. Cook for 1 hour.
Turn pork. Cook for 1 hour.
Turn pork. Add mushroom to sauce mixture. Cook for a further 45 minutes or until pork is tender and mushroom is soft. Discard bay leaf and kitchen string from pork. Stir in parsley. Serve with beans and mashed potato.
Achtzehnhundert Gramm Schweinebraten aus der Nacken oder aus der Schulter
Granny Smith Apple recommended
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 98 (54%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 15.5mg||5 %|
|Sodium 496.9mg||17 %|
|Potassium 457.4mg||12 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.6g|
|Protein 6g||9 %|
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Calories per serving: 180
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