Spinach-stuffed Roast Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 597.4 μg | (996 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 2,281 mg | (57 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pork
- 800 grams Pork loin
- 600 grams Spinach
- salt
- 1 garlic clove
- freshly ground peppers
- 2 Tbsps olive oil
- 100 milliliters white wine
- 250 milliliters Beef broth
- 1 sprig rosemary
- For thickening the sauce
- 1 tsp cornstarch
Preparation steps
For the pork, preheat the oven to 180°C (approximately 350°F). Rinse the pork, pat dry and cut a pocket in the center. Rinse spinach, trim and blanch in boiling salted water. Rinse in cold water and squeeze out water. Combine spinach with the chopped garlic. Season with salt and pepper and place in the pocket.
Secure pocket opening with toothpicks and season the pork with salt and pepper. Brown in a roasting pan in hot oil on all sides and deglaze with the white wine. Pour in the broth, add the rosemary and roast for about 45 minutes in the oven.
Gradually add the rest of the broth and baste the roast frequently with the liquid. For the vegetables, peel the potatoes and cut into thin slices. Rinse zucchini, trim and cut into slices a little thicker than the potatoes. Arrange in alternate layers in a baking dish.
Peel the onion and cut into strips. Sprinkle onion over the vegetables in the baking dish, drizzle with olive oil and season with salt and pepper. During the last 30 minutes of roasting the pork, place the vegetables in the oven and bake until golden. Finally, remove the meat from the pan juices, remove the toothpicks and cut the meat into slices.
For thickening the sauce, strain the liquid in the roasting pan. Combine cornstarch with 1 tablespoon cold water and stir into the strained pan drippings over low heat to thicken. Season with salt and pepper. Arrange the meat on a plate, top with the sauce and serve with the vegetables.
