Nutrition Notes
Is pork good for you?
Pork is an excellent source of quality protein, as well as B vitamins and choline. Some extra-lean cuts of pork have even earned the American Heart Association’s Heart-Check Certification, which means, per serving, they contain less than 5 grams of fat, 2 g or less of saturated fat, 95 milligrams or less of cholesterol, 480 ml or less of sodium and 10% or more of the Daily Value for protein. There is also research that includes lean pork as part of the heart-healthy Mediterranean diet.
Are carrots and turnips healthy?
Carrots and turnips are root vegetables, an integral part of the Nordic diet. The Nordic diet is considered a healthy diet, similar to the Mediterranean diet, but influenced by the colder Nordic regions. Both carrots and turnips offer many similar nutrients and complement each other—where one lacks, the other makes up for. For example, per the USDA, carrots are high in vitamin A, whereas turnips have virtually none (as evidenced by their lack of color). But turnips have three times as much vitamin C as carrots do. And both offer a nice little dose of fiber.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Why is free-range heritage pork loin roast preferred?
The free-range pork tends to be juicier and more flavorful, often attributed to how the pigs are raised—grazing in open pastures on a vegetarian diet. They are also not crossbred, and they’re exposed to fewer chemicals than pigs raised in industrial farm-type settings.
Can I make this ahead?
Absolutely. Cook the pork roast and the vegetables the day before. Let it all cool down before refrigerating. Place the vegetables in one container and the gravy in another. The pork should be in its own container, and when it’s good and cold, we suggest carving it into even slices so it’s easier to reheat the following day.
Frequently Asked Questions
What is ploughman’s chutney?
Ploughman’s chutney is a flavorful spread primarily made of various vegetables and fruits, such as carrots, cauliflower, onions, tomato paste, dates and apples, plus flavorings and seasonings, such as sugar, barley malt extract, black pepper, cardamom, cinnamon, cloves, garlic, ginger and more.
