Pork Roulade with Pesto Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 23.81 g | (24 %) | ||
| Fat | 7.44 g | (6 %) | ||
| Carbohydrates | 62.57 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.78 g | (33 %) |
| Vitamin A | 4,389.36 mg | (548,670 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 4.21 mg | (35 %) | ||
| Vitamin B₆ | 0.67 mg | (48 %) | ||
| Folate | 52.47 μg | (17 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 23.52 mg | (25 %) | ||
| Potassium | 1,100.11 mg | (28 %) | ||
| Calcium | 226.98 mg | (23 %) | ||
| Magnesium | 89.27 mg | (30 %) | ||
| Iron | 3.23 mg | (22 %) | ||
| Zinc | 1.33 mg | (17 %) | ||
| Saturated fatty acids | 1.86 g | |||
| Cholesterol | 36.03 mg |
Ingredients
- Ingredients
- 1 large flat Pork cutlet (about 30 x 25 cm, possibly butterfly cut)
- cold-pressed olive oil
- salt
- peppers (freshly ground)
- lemons (juice)
- 1 garlic clove
- 1 Tbsp Pine nuts
- ½ bunch parsley
- ½ bunch Basil
- 2 Tbsps grated Parmesan
- 600 grams waxy Sweet potato
- 1 fresh Sage (rinsed and spun dry)
Preparation steps
Mix lemon juice and 1 tablespoon oil. Place the meat in the lemon oil marinade and refrigerate overnight.
Preheat the oven to 200°C (approximately 400°F). Peel the sweet potatoes and cut into wedges. Grease a small baking dish with 2 tablespoons olive oil and add sweet potatoes. Season with salt and pepper. Sprinkle plenty of fresh sage leaves on top. Bake in hot oven until crispy, for 30-35 minutes, watching carefully to avoid burning.
In the meantime, lift the meat from the marinade, pat dry and pound a little flat. Season with salt and pepper.
Peel garlic. Rinse the parsley and basil, spin dry, pluck off the leaves and chop in a food processor with garlic, pine nuts and a pinch of salt. Gradually add cheese and process to a uniform paste. Finally, slowly blend in 2 tablespoons olive oil until creamy. If the paste is too dry, then add another tablespoon of oil. When the paste is spreadable and not thin, it is just right.
Spread pesto on the meat (leftover pesto can also be used for another purpose), leaving a small margin. Roll tightly and tie with kitchen twine.
Heat 2 tablespoons olive oil in a large pan with a lid. Fry the roll in the oil on all sides over high heat. Reduce heat, cover and cook over medium heat for 10-15 minutes. Serve pork roll with the potatoes.
