A fast and simple pork roast recipe with little ingredients but lots of taste: eaten with veggies and dressing on a bun: day 61 cholesterol intake = less than 100 mg.
Today we are traveling to our apartment with view to the beach, a 5 hours drive away from where we live. The good part is that we have little to no ingredients there, an empty fridge and only a few cooking utensils, so cooking will be stripped down to the bear essentials. Yet holiday means eating well, so lots of time will be spend in the kitchen, surfing for restaurants and eating out. The bad news is that eating out tends to increase your daily cholesterol intake "mind bogglingly".
Anyways, starting well prepared with a decent amount of oatmeal breakfast. For the drive I made cherry spread sandwiches and an overly delicious dried fruit and nut mix called "snack delight". A delight indeed, compared to the normal nuts I snack on: the combination of savoury nuts and sweet dried fruits is a winner: it reminded me on some pastry, minus the butter and the eggs 🙂 As you can see, it took one drive to almost finish the entire package…
On the way we pass a normal Tesco supermarket with delicious ripe cherry tomatoes on offer and we also make a detour to a very good bakery to stock up on all kinds of buns and breads: in case we don’t have anything to eat in our "remote" place, at least we can pop up a variety of delicious bread of our freezer.
How to make a simple pork roast
Simply start by putting some oil in a pot, season your pork meat on all sides with pepper and salt and brown it on all sides in the oil. Just make sure to have a pot that is not any bigger than your piece of meat.
Once all sides are browned, add some halved onions at the bottom of the pot so the whole bottom is covered and no oil will burn. Put a lit on the pot and simmer on a low fire for about half an hour (our piece of meat was about half a pound – 250 gram).
Meanwhile: wash the salad, cut the tomatoes and make a dressing with what’s available in the kitchen: just make sure that it tastes to sour and to salty, so it will be just fine when you add it on your salad. What I found was: about 3 parts of olive oil, 1 part of lime juice, pepper, salt, mustard powder, tomatoketchup and sugar. Put all in a little pot with a lid (Jamie Oliver sells this idea as a "flavor shaker"), taste and adjust until it’s a bit to salty and a bit to sour.
Cut a bun open, add meat, veggies and dressing and you are good to go. About 125 gram (4.4 oz) pork roast a person, so about 98.75 mg cholesterol.
Total cholesterol intake today: about 99 mg
- breakfast: 0 mg
- lunch: 0 mg
- dinner: 99 mg from 125 gram pork roast (4.4 oz)
As far as I remember, 125 gram used to be a normal serving of meat in the cookbook my mom gave to me (the one she used for years herself). I quite enjoy burgers and must say that this "simply meat on a bun" – no cheese, no egg, no mayonaise- was quite delicious as well. Just make sure the tomatoes are really ripe and taste like a tomato should taste and make a dressing to your own taste.