Roast Pork Roulade with Herb Stuffing
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
715
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Roasted pork
- 150 grams mixed Fresh herbs (such as chervil and parsley)
- 1 shallot
- 1 egg
- 80 grams breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse the meat, pat dry and butterfly. Gently pound with a meat mallet until 2 cm (approximately 3/4 inch) thick.
2.
Rinse the herbs, shake dry, pluck the leaves and chop. Peel the shallot, chop finely and mix with the egg, breadcrumbs and herbs and season with salt and pepper. Spread over the meat then roll up, securing with butcher's twine.
3.
Preheat the oven to 80°C (approximately 175°F).
4.
Season the meat with salt and pepper. Melt the butter in a large roasting pan and sear the meat on all sides. Transfer to the oven to roast for around 2 hours 30 minutes, until the internal temperature reaches 70°C (approximately 158°F).
5.
Remove from the oven, discard the butcher's twine and serve sliced.
6.
Season the meat with salt and pepper and fry around brown in a roasting in the hot ghee. In the furnace filters and cook for approx 2.5 hours. In between and pour water over the roast.
7.
step 4
8.
In between, check the internal temperature mechanical or digital. In pig they should be around 70 ° C.
9.
step 5
10.
If this is not achieved, back in the oven at constant 80 ° C to finish cooking.
11.
sTEP 6
12.
Remove from the oven, remove the kitchen string and serve sliced.
