4 Serves
83 Mins
Preheat your oven to 190°C.
In a food processor, combine the garlic, parsley, tomatoes, olive oil, and black pepper. Pulse until the mixture is coarsely chopped.
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Vitamin E
2 mg / 15 mgVitamin K
250 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
300 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
248 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
217 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Place the pork in a roasting pan and spread the tomato and herb mixture evenly over the top.
Pour the chicken broth and stock into the roasting pan and tuck the bay leaves around the pork.
Roast in the oven for approximately 60 minutes, checking occasionally to ensure there is enough liquid in the pan, adding more broth if necessary.
25
g95
g20
g
Yemeni
